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vegan chickpea tuna mayo salad

Vegan Chickpea Tuna Mayo Salad

This refreshing and satisfying Vegan Chickpea Tuna Mayo Salad is gluten, oil and refined sugar-free! Featuring crisp green apples, seaweed for that by-the-beach flavour and tofu-based mayo, the salad comes together in a food processor under 10 minutes.
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Prep Time 10 mins
Course Breakfast, Main Course, Salad, Side Dish, Snack
Cuisine American, Asian
Servings 2 people

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!
Keyword chickpeas, gluten-free, green apples, oil-free, red onion, refined sugar-free, seaweed, soft tofu, vegan
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