Tuna is one of the very few things I missed when I became vegetarian, so from time to time, I attempt to create a vegan version. Today’s version was particularly succulent–likely because I added so much salad-y stuff to the mix.
Apologies since it’s more of an assembly than a recipe, but it’s super delicious and super healthy (oh, and super easy as well).
Vegan Tuna Salad
- 1 can of chickpeas, rinsed and drained
- 1 cup grape tomatoes chopped
- 1 stalk of celery, chopped
- 1 cup cucumber, chopped
- 2 dill pickles, chopped
- 1/2 cup Yellow Goddess Dressing (or vegan mayo)
- freshly ground pepper
Place the chickpeas in a food processor and pulse until grainy (but not too grainy–think, the consistency of tuna). Empty into a bowl with the rest of the ingredients and mix together. Add salt and pepper to taste. Serves 3 – 4.
I served it with grilled whole-wheat flat bread, and it was so fresh and satisfying!
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