Vegan Tuna Salad, without the tuna! Garbanzo Beans, diced veggies, and a cashew based dressing come together in this healthier version of an American classic.

Vegan Tuna Salad

Cashews ((unroasted))

Water

Chickpeas ((15 ounces))

Red Onion ((minced))

rib Celery ((minced))

Carrot ((minced))

Tbs Dill Pickle Relish

Lemon

Tbs Yellow Mustard

tsp Apple Cider Vinegar

tsp Nutritional Yeast

tsp Low Sodium Soy Sauce

tsp Garlic Powder

Add the cashews and water to your blender to let them soak

Mash garbanzo beans in a large bowl using a potato masher, or fork

All the remaining liquid ingredients to the blender with the cashews and water and pulse until smooth.

I often just skip the cashews.  It is still delicious.

Excellent.  To mash the chickpeas, I put them in my chopping bowl and use my chopper until they are the consistency I like.  Hope that helps someone!  Thanks, Chuck!

Very good! Picky husband approved. Already added to our fairly short list of recipes we both like. It’s nice to have something that doesn’t require cooking for summer. I mixed it early in the afternoon and refrigerated until dinner. The consistency was perfect. Thank you!

Made this tonight to take to the beach tomorrow in a wrap. Had to try it tonight and it was so good in a sandwich. Very reminiscent of a tuna sandwich. :). It was moist but not runny.

vegan tuna salad

Prep Time: 20 minutes

Total: 20 minutes

Author : Brand New Vegan

Ingredients

Instructions

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