Vegan tuna salad served on a bed of lettuce with crackers, avocado, cucumbers, carrots, tomatoes and pickled onions.

Vegan Tuna Salad

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This salad is delicious when served on a bed of lettuce with some celery and carrot sticks on the side for an added crunch!

Serving: 4

Ingredients

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/4 cup vegan mayonnaise (Follow Your Heart brand is a great option)
  • 1/4 cup plain hummus
  • 2 tablespoons fresh lemon juice
  • 2 stalks celery, diced small
  • 1/4 teaspoon kosher salt
  • 1/2 small red onion, diced small
  • 2 tablespoons minced fresh dill
  • Kosher salt & black pepper to taste

Instructions

Put 3/4 cup chickpeas in a food processor and pulse a few times until coarsely chopped. Set aside in a medium bowl. No need to clean the bowl of the food processor.

In the food processor, combine the rest of the chickpeas along with mayonnaise, hummus, lemon juice and 1/4 teaspoon salt. Process until smooth. Scrape down the sides, if necessary, and pulse until smooth. Add this mixture to the coarsely chopped chickpeas in the bowl along with celery, onion and dill. Mix to combine.

Taste and adjust seasonings, if necessary. Enjoy!

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