Name: Vegan Tuna Salad
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 can chickpeas (drained and rinsed); 1 cup hearts of palm (roughly chopped); 0.33 cup vegan mayo; 1 tbsp dijon mustard; 2 rib celery (diced); 2 tsp celery seeds; 2 tbsp relish (dill pickle flavor); 2 tbsp nutritional yeast; 2 null nori sheets (crumbled); 2 tbsp lemon juice (freshly squeezed); 0.25 tsp kosher salt; 1 pinch black pepper (freshly cracked); 8 slice sandwich bread; 1 handful lettuce (romaine or leaf); 1 handful cucumber (sliced); 1 handful tomatoes (sliced)

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

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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.