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

Salad Ingredients

1 x 400g can (or 1.5 cups) chickpeas *

3 ribs celery, diced

1/2 capsicum, diced

4 sprigs spring onion, diced

1 carrot, grated

1 cup sweetcorn

Large handful of dill, finely chopped

Dressing Ingredients

1 clove garlic, minced

2 tsp dijon mustard

3-4 tbsp hummus

1/3 cup silken tofu

1-2 tbsp tahini (to make it creamier)

Juice of half a lemon

1 tsp dulse flakes or 2 sheets nori (to give it an 'ocean-y' taste) **

Sprinkle of black salt (optional) ***

METHOD

1. In a bowl, mash chickpeas with a fork or stab mixer (be careful not to turn it into a purée though - you want some chunky pieces).

2. In a large salad bowl, combine chickpeas with all other salad ingredients.

3. Make dressing by combining all ingredients, then mix with a stab mixer, blender or whisk in a small bowl.

4. Stir dressing through salad, and serve as desired.

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.

---

PIN THIS RECIPE.

---