Best Vegan Tuna
This vegan tuna is an easy alternative to fish that’s ready in less than 20 minutes! Creamy chickpeas, crunchy veggies, and egg-free mayo create a flavor and texture similar to canned tuna salad.
Equipment
- Food processor
- Potato masher
- Large mixing bowl
- Spatula
Ingredients
- 2 cups cooked chickpeas
- 1 small carrot, shredded
- 1 stalk celery, finely diced
- 2-3 small dill pickles, finely diced
- ¼ cup red onions, finely diced
- 1 tablespoon lemon juice
- 3 tablespoons vegan mayo
- 1 tablespoon mustard
- ½ tablespoon dijon
- Sea salt & pepper to taste
Instructions
- Add cooked chickpeas to a food processor. Pulse a few times until you achieve a mashed consistency. If you don't have a food processor, use a potato masher or a fork to achieve similar results.
- Transfer the chickpeas into a large mixing bowl, then add the shredded carrots, celery, dill pickles, onions, lemon juice, mayo, mustard, Dijon, salt, and pepper.
- Combine the mixture well, then taste and adjust seasonings as needed. Serve on toast, wraps, lettuce wraps, crackers, etc. Happy eating!
Notes
- Shred the carrots: For an even distribution of flavors, we recommend shredding the carrots rather than cutting them.
- Use fresh chickpeas: It’s best to cook the chickpeas from scratch as it will yield the creamiest texture and buttery flavor.
- Mash first: Mash the chickpeas before adding the vegetables so you can more easily achieve the right texture.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1servings | Calories: 227kcal | Carbohydrates: 22.1g | Protein: 4.3g | Fat: 11.9g | Saturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 346.5mg | Fiber: 6.8g | Sugar: 3.4g | Vitamin A: 3390IU | Vitamin C: 5.4mg | Calcium: 190mg | Iron: 0.72mg
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