First time I tried veggie Tuna Salad was at Christopher’s Kitchen in Palm Beach Gardens. I wish I had their recipe but since I don’t I’ll just come up with my own.
It has been a while since I’ve had real tuna salad and this substitution satisfies every taste that makes me crave the real thing, minus the fish. This recipe is loaded with fiber and protein, has the tang and the crunch, is healthy, and animal free. Hope you like it.
Directions below ↓
1 32 oz can of chickpeas
1/2 cup raw walnuts, coarse ground
3/4 cup pickles, finely diced
1 tablespoon Dijon mustard
5 tablespoons vegan mayonnaise
3/4 apple or about ¾ cup finely diced
½ cup red onion or about ½ small onion, finely chopped
1.5 tablespoons lemon juice
Salt and pepper to taste
In a food processor grind the walnuts to a medium coarse texture. Empty contents into a bowl and set aside.
Chop the apple, pickles, and red onion. You could probably use the food processor instead of manually chopping, not sure though, I would be afraid to pulse them for too long and make puree. Add contents to the same bowl.
Add the chickpeas to food processor and pulse to medium texture. Empty contents into bowl.
Add mayo, mustard, lemon juice, and salt and pepper to bowl and mix well.
I love using Ezekiel bread brands for all my sandwiches. Most slices and tortillas are only 80 calories and are packed with nutrient rich grains.