Vegan Tuna Salad
This incredible plant-based tuna salad replicates the classic deli favorite using a clever blend of chickpeas and hearts of palm. Seasoned with nori for a hint of the ocean and mixed with crunchy celery and tangy pickle relish, it’s a quick lunch that is perfect for meal prep. Serve it in a sandwich, wrap, or over a fresh salad for a sustainable and flavor-packed meal.
Instructions
- 1
In a food processor bowl, combine the chickpeas (1 can), hearts of palm (1 cup), vegan mayo (0.33 cup), dijon mustard (1 tbsp), celery (2 rib), celery seeds (2 tsp), relish (2 tbsp), nutritional yeast (2 tbsp), sheets (2 nori), lemon juice (2 tbsp), kosher salt (0.25 tsp), and black pepper (1 pinch).
- 2
Pulse approximately 10 to 15 times until the ingredients are well incorporated but still have a chunky texture. Do not over-blend into a puree.
- 3
Spread the salad onto sandwich bread (8 slice) and layer with lettuce (1 handful), cucumber (1 handful), and tomatoes (1 handful). Add an extra layer of vegan mayo (0.33 cup) to the top slice if desired and serve.
Nutrition Facts
Per portion