Vegan  No Tuna Salad


4 servings


10 minutes


– 1 can chickpeas, drained (15 oz) – ¼ cup vegan mayo – ¼ cup diced celery – ¼ cup diced red onion – ½ tsp. garlic powder – ½ tsp. paprika – ½ tbsp. kelp granules – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste

1. Place the chickpeas into a medium bowl and roughly mash them with the back of a fork or a potato masher, until they reach the desired consistency (leave some chunks for texture).

2. Add the chopped celery and onion, vegan mayo, kelp granules, and the spices to the chickpeas and mix well.

3. Make a sandwich, wrap, or lettuce boats with this Vegan No Tuna Salad.

Place this salad in an airtight container and store it in the refrigerator. You can keep it in there for 5-6 days before serving.

This Vegan No Tuna Salad has just the texture and flavor you'd expect - but with no tuna! It's a tasty mix of chickpeas, kelp, and spices, perfect for any sandwich or appetizer.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes