Vegan Tuna Salad With Chickpeas Recipes

VEGAN TUNA SANDWICH WITH CHICKPEAS

Steps:

• Crumble the dried seaweed with your hands and let it soak in a shallow bowl of water for about 5 minutes (1/2 cup of water should be fine). Drain and press the water out with your hands.
• Mash the chickpeas with a fork until they have a flaky texture. Stir in the celery, mayonnaise, dill, seaweed, lemon juice, and soy sauce. Season with salt and pepper.
• Serve on whole wheat bread together with lettuce, tomatoes, cucumber, and red onions.

"NO-TUNA" SALAD SANDWICH

Steps:

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
• Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
• Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
• Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

THE BEST VEGAN TUNA SALAD

Steps:

• Drain the jackfruit and place in a shallow bowl or dish. Cover with water and let soak for a few minutes while you prep the onion and celery and gather the other ingredients. Preheat a saute pan over medium heat.
• Drain the jackfruit, and place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.
• Transfer the jackfruit to the pan, and saute for 2 to 3 minutes, stirring occasionally.* Add 1.5 teaspoons Old Bay to the pan and stir. Cook for another minute or so, then add juice from half a lemon. Stir again, and remove from heat. Transfer jackfruit to a plate to cool.
• In the bowl of a large food processor combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times. Scrape down the sides of the bowl, and add the dulse granules, cayenne, and more mayonnaise, if desired (I used the entire batch of Aquafaba Mayo to make the tuna salad nice and tangy and rich). Pulse to combine.
• Taste and add more salt, lemon juice, Old Bay, dulse, and/or cayenne, as desired. Add the red onion and celery, and pulse to incorporate. Transfer vegan tuna salad to a lidded storage container, and refrigerate until ready to serve.

SEA-SATIONAL CHICKPEA SALAD

Steps:

• Break the arame into smaller pieces before measuring. Rinse it in a strainer and place it in a small bowl. Add just enough water to cover and soak for 5 minutes. Drain (reserve the soaking water, if you like, and add it to the salad) and set aside.
• Combine the tofu and half the chickpeas in a food processor and pulse several times to mash all of the chickpeas well. Add remaining chickpeas and the carrots and pulse once or twice to roughly chop. Scrape into a bowl and add all remaining ingredients, including reserved arame. Cover and chill for at least half an hour to allow the flavors to blend. Check seasonings, adding more to taste.
• Serve with raw vegetables or as a sandwich filling.

VEGAN TUNA SALAD

Steps:

• Drain and rinse your chickpeas. Using a paper towel, dab on the chickpeas to absorb excess water.
• Using either a potato masher or a fork, mash your Chickpeas until mostly broken down.
• Add Mayonnaise, Dijon Mustard, Lemon Juice, Maple Syrup, Capers, Red Onion and Dulse Flakes.
• Mix well to combine.
• Check for seasoning and adjust.
• Finally, add the drained tinned Sweetcorn and stir gently to incorporate.
• Serve Tuna Salad with crackers or sandwich between bread with veggies of your choice.
• Prepared Tuna Salad will last in an air-tight container in the fridge for up to 1 week.

VEGAN TUNA SALAD

Steps:

• To the food processor add chickpeas and hearts of palm. Pulse until mixed but not mushy, leave a little texture. Scrape down sides as needed
• With a spatula add mixture into mixing bowl, crumble in the seaweed sheets and add rest of ingredients. Mix until combined. Season with salt and pepper if needed. Chill in the fridge or serve right away.
• Enjoy! Lovely in a sandwich, wrap, with crackers or on a bed of lettuce. I love it with a side of potato chips! Step by step photos, FAQ, Tips in above post

VEGAN TUNA SALAD

Steps:

• Mash the chickpeas using a potato masher until broken down.
• Add in the remaining ingredients and mix until combined.
• Place the chickpea tuna in the refrigerator for at least 1 hour to chill before serving.

VEGAN TUNA SALAD SANDWICH

Steps:

• Pulse the garbanzo beans in a food processor. They don't need a lot of processing, just enough to get that flaky "fish" texture. Pulse 3-4 times, then scrape down the bowl and do a few more, if needed.
• In a mixing bowl, mash the avocado into a paste using a fork. Add the rest of the ingredients, including the blended chickpeas and stir until fully incorporated.
• Taste and adjust seasoning if needed.
• Enjoy as is or scoop onto your favourite sandwich bread topped with sprouts, pickles, onion and lettuce!

VEGAN TUNA SALAD SANDWICH

Steps:

• Cut the tempeh in to 4 large pieces. Bring a medium pot of water to a boil and add the tempeh. Boil the tempeh for twenty minutes. Once the tempeh is tender, drain the water and let tempeh cool for 5 minutes.
• While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
• Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil until tempeh is mostly broken apart with some larger pieces intact. Add the remaining ingredients and stir it together. Taste and adjust seasonings.
• Serve on two slices of bread with freshly sliced tomatoes and lettuce.

'CHICKPEA OF THE SEA' TUNA SALAD SANDWICH

Steps:

• Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
• You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
• Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
• Lastly, pair with your favorite crackers.

VEGAN CHICKPEA "TUNA"

Steps:

• 1. Drain Chickpeas and add them to a mixing bowl and start mashing with a fork or masher.
• 2. Add in other ingredients and mash.
• 3. This process can take a few minutes. If you want it thicker, you can leave it half-mashed so that the chickpeas are somewhat intact. Or if you want more of a tuna consistency, mash until you get a smoother texture.
• 4. Once you're happy with your desired vegan "Tuna" simply serve it on sourdough bread, in a sandwich, or in a salad.

VEGAN CHICKPEA TUNA SALAD

Steps:

• Roughly mash the chickpeas with a potato masher or a fork.
• Add the remaining ingredients, mix well and season to taste. Place covered in the refrigerator for at least half an hour.
• Top bagels (or bread or tortillas) with the chickpea tuna salad. Garnish with lettuce, cucumbers, tomatoes and cress or other fresh herbs. Enjoy!

VEGAN TUNA SALAD (MADE WITH JACKFRUIT, NOT CHICKPEAS!)

Steps:

• Open the jackfruit cans and drain the brine. Use your fingers to pick apart the harder end pieces a little before cooking (you'll do this more after you've cooked them). Dice the onion and mince the garlic.
• Heat a little oil in a skillet and add the onion and garlic. Cook for around 2 minutes before adding the jackfruit, soy sauce and pepper. Continue cooking the jackfruit for approximately 8 more minutes, stirring frequently. Once you're done the jackfruit should have softened slightly- take off the heat and mix in the lemon juice and dulse.
• Move the jackfruit to a large bowl, and use a potato masher to separate any large chunks. Allow to cool before adding vegan mayo, mustard and green onions (or any other ingredients you prefer in tuna salad) and mixing well to combine.