How To Make Vegan Tuna Salad in 3 Quick Steps

Morgan Shupe

Whether you’re craving a tuna sandwich, want a quick lunch wrap, or are serving canapés, vegan tuna salad (made with chickpeas) is here!

Serves: 3
Prep time: 15 minutes

Ingredients

1 16 oz can chickpeas, drained and rinsed
2 stalks celery, finely diced
1 thinly sliced green onion
1-2 finely diced pickles
½ cup vegan mayo (alternatively you can use 1 avocado mashed or ½ cup hummus)
1 Tbsp grainy Dijon mustard
Juice of half a lemon
Pinch of cayenne and garlic powder
Salt and pepper

Preparation

Place chickpeas in food processor and pulse a few times until roughly chopped. If you do not have a food processor, mash chickpeas slightly with a fork.
In a bowl, combine remaining ingredients with chickpeas.
Ideally, serve on a romaine lettuce leaf, or in a collard wrap.

Originally posted on the Vega Recipe Center

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Morgan Shupe

Head Chef at Vega

Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>