Featuring crisp green apples, seaweed for that by-the-beach hint and (you heard me!) tofu-based mayo, this light yet satisfying Vegan Chickpea Tuna Mayo Salad is perfect for the summer. It packs a ton of flavour, comes together in one food processor and requires no more than 10 minutes of prep! Did I mention that this recipe is also gluten, oil and refined sugar-free? That’s crazy y’all!
You might be wondering, “How on earth do you make chickpeas taste like tuna?” The secret is seaweed! It really comes through with an incredibly fishy flavour. For add-ins, my mom always puts green apple and red onion but you can use pretty much anything crunchy (bell pepper, celery). Also, please don’t skimp on the ground black pepper and chili flakes! I found that it really elevated the whole dish.
Now, I’ve made vegan mayonnaise from aquafaba (aka chickpea water) before but after witnessing with my own eyes how much oil I had to pour in, I kind of steered clear from the condiment. Since then I’ve been wanting to come up with a healthier alternative without compromising on flavour. I made vegan tzatziki with soft tofu the other day and noticed that it had an uncanny resemblance to mayonnaise… So I tried it in this recipe (purposely bought a jar of dijon mustard lol) and OMG I WAS THRILLED WITH THE RESULTS! Even my parents couldn’t tell the difference.
My mom used to make this very often for my siblings and I when we were kids. It’s been a while since I’ve had a tuna mayo salad sandwich now that we’ve all grown up (kind of). Being able to relive the good old days through this familiar and comforting dish (now veganised) was a moment of pure delight. I hope it gives you the same joy as well. Now, time to tackle egg mayo salad….
Check out the other recipes on my blog here:
If you’ve made this Vegan Chickpea Tuna Mayo Salad, let me know! Leave a comment and rating below, tag me on Instagram @eatwkriss or Facebook @Eatwkriss. Remember to use the hashtag #eatwkriss so that I can see your amazing recreations!
Vegan Chickpea Tuna Mayo Salad
Equipment
- Food Processor
Ingredients
- 100 g soft/silken tofu
- 1 tsp dijon mustard
- 1 tsp liquid sweetener
- ½ tsp vinegar or lemon juice
- ¼ tsp red chili flakes
- ½ tsp salt more to taste
- ¼ tsp freshly ground black pepper more to taste
- ½ cup chickpeas
- 1 small green apple diced
- ½ red onion diced
- ½ nori sheet cut into thin, short strips
- 1 clove garlic minced
Instructions
- In a food processor, blend tofu mayo ingredients until smooth.
- Add in chickpeas first, and blend until desired texture. Add in the remaining ingredients and pulse to combine. Blend the mixture for longer if you like a creamier texture.
- Refrigerate for at least 30 minutes, or longer to allow the flavours to develop. Serve chilled as a side, in a sandwich or in a wrap. Enjoy!
Ooooh I am sooooo making this!! How long can I keep this in the fridge? Did u get can chickpeas?
i’ve kept this in the fridge for around 5 days! i usually buy dried chickpeas and cook them, but canned chickpeas are much faster 🙂
I just married the most kindest man that the “Good Lord ” could have created this past year 9/19/20. Hes a Vegan and I was afraid of how i would cook his meals. Honestly I had no idea of what vegan food was.Until I crossed your page!!! … Hip Hip Hooray!!!… Thank you for taking out the time to give such tasty and delicious and wonderful recipes!!! …. I’m getting ready to make this vegan tuna salad now. My husband loves each meal I prepare Thanks to you😉👍👌😋💥😉😊
aww that sounds amazing 🙂 your welcome raeshell <3