Vegan Chickpea Tuna Salad (Oil-Free)
It really is amazing what you can do by combining plant-based flavours and textures.
I love recreating classic dishes I used to eat into vegan versions, and this creamy chickpea 'tuna' salad is something I've been meaning to try for a while now.
I'm not generally a huge fan of mock-meats, so what I love about this recipe is that it's made from completely natural, unprocessed, plant-sourced ingredients.
When you think about it, what gives fish that ocean-y taste? Why it's the plant life living there! This means you can use sea vegetables like dulse flakes or nori to give your salad the perfect sea flavour.
We had this the other day as a filling for sushi and rice paper rolls, and it was so good.
It makes a wonderful sandwich too, layered with lettuce and tomato on some rustic bread.
Or eat it with crackers, wrap it in a large lettuce leaf cup, or just eat it on it's own.
Anyway you have it, you're going to love it.
- x Henrietta
Chickpea Tuna Salad
Vegan, GF, protein-packed & oil-free
Notes:
* Reserve liquid from can or cooking liquid to make aquafaba desserts
** You can skip the seaweed if you don't want that ocean-y taste
*** Black salt helps bring out the flavour of dishes, and it is especially great for plant-based cooking. Just be prepared for its eggy smell!
The dressing ingredients are quite flexible, so feel free to adjust them to your preferences (especially the hummus/tahini/tofu ratio). You can add vegan mayonnaise too if that's your jam.
