Ingredients
Scale
For the Vegan “Tuna” Salad:
- 1 can (15 ounces / 425g) chickpeas (garbanzo beans), rinsed and drained
- 1/3 cup (80g) high-quality vegan mayonnaise (use a brand you love the taste of)
- 1/4 cup (approx. 1 medium stalk) celery, finely diced
- 1/4 cup (approx. 1/4 small) red onion, finely diced
- 2 tablespoons dill pickle relish, or 2 tablespoons finely chopped dill pickles
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon nori flakes or kelp granules (for that “sea” flavor – adjust to taste)
- 1/4 teaspoon black pepper, or to taste
- Salt, to taste (be mindful as pickles and nori/kelp can be salty)
- Optional: 1 tablespoon nutritional yeast for a subtle cheesy, umami depth
- Optional: A pinch of smoked paprika for a hint of smokiness
For Assembling the Sandwiches (per sandwich, adjust as needed):
- 2 slices of your favorite bread (whole wheat, sourdough, rye, or gluten-free all work well)
- Lettuce leaves (e.g., romaine, iceberg, butter lettuce)
- Tomato slices
- Cucumber slices (optional)
- Alfalfa sprouts (optional)
Instructions
- Prepare the Chickpeas: After rinsing and draining the chickpeas, place them in a medium-sized mixing bowl. Using a potato masher or a fork, mash the chickpeas to your desired consistency. For a flakier, more “tuna-like” texture, leave some chunks and don’t over-mash them into a paste. Some prefer a smoother base, while others like it quite chunky – find what you like best!
- Add the Flavor Base: To the mashed chickpeas, add the vegan mayonnaise, finely diced celery, finely diced red onion, dill pickle relish (or chopped pickles), fresh (or dried) dill, lemon juice, Dijon mustard, and nori flakes/kelp granules. If using, also add the nutritional yeast and smoked paprika now.
- Mix Gently but Thoroughly: Using a spoon or spatula, gently fold all the ingredients together until everything is well combined. Be careful not to overmix, especially if you prefer a chunkier texture.
- Taste and Adjust Seasoning: This is a crucial step! Taste the mixture. Add black pepper and salt as needed. Remember that the saltiness can vary depending on your pickles and nori/kelp. You might want to add a little more lemon juice for brightness, more dill for herbaceousness, or more nori/kelp for a stronger oceanic flavor. Adjust until it tastes perfect to you.
- Chill (Recommended): For the best flavor, cover the bowl and refrigerate the vegan tuna salad for at least 30 minutes. This allows the flavors to meld together beautifully. If you’re short on time, you can serve it immediately, but it truly benefits from a little chilling time.
- Assemble Your Sandwich: When ready to serve, take your slices of bread. If desired, lightly toast them for added texture. Layer a generous portion of the vegan tuna salad onto one slice of bread. Top with your desired fresh fillings like lettuce leaves, tomato slices, cucumber, and/or sprouts. Place the other slice of bread on top.
- Serve and Enjoy: Slice your sandwich in half (diagonally always tastes better, right?) and serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 200-250