Mock Tuna Salad

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Mock Tuna Salad

Jill Dalton
If you are missing Tuna Salad since you have gone Plant Based Vegan then look no further. This is the recipe for you. Chickpeas are the base of this recipe and dulse flakes give it that tuna flavor. The tangy dressing is oil free so it is healthy enough to have more than one sandwich!
4.67 from 3 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 126 kcal

Equipment

Potato Masher

Ingredients
 
 

Instructions
 

  • Drain the garbanzo beans and add them to a medium sized mixing bowl
  • Mash lightly with a potato masher or fork
  • Add the onions, celery and pickles
  • Put the tahini, mustard, lemon juice and date into a blender and blend until smooth
  • You may need to add a little water to get it to mix well
  • Pour into the bowl
  • Add the dulse flakes (optional) and pepper and mix well
  • Serve on bread, salad or crackers

Nutrition

Calories: 126kcalCarbohydrates: 18gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 353mgPotassium: 237mgFiber: 6gSugar: 2gVitamin A: 70IUVitamin C: 15mgCalcium: 56mgIron: 2mg

13 thoughts on “Mock Tuna Salad”

  1. I absolutely love this. I have made it twice (I cut the recipe in half)…did not use the dulse flakes…maybe that would make it taste like tuna. To me, it tastes like potato salad…really, really good potato salad. Tomorrow I am going to make it again… this is perfect for my one of my meals at work (work Fri – Mon). Thanks so much Jill. Easy, delish…healthy ingredients. Just perfect.

  2. Of all of the mock tuna salads I have tried, this is the best!!! No vegan mayo, not too many nuts or seeds (none at all in this recipe!) and the taste is really spot on! I am loving your recipes! Thank you for all you do and keep the recipes coming!!

  3. Christine Western

    I LOVE this recipe! I made this last night and ate it on an Ezekiel english muffin. So tasty!!! Today I took it to work and had it on a slice of Ezekiel toast. Oh my, I love this salad! I’ve been eating WFPB for about 12 days and your youtube channel and website are helping me learn so much. Thank you!

    1. This is very good. I was highly skeptical about it and pleasantly surprised to discover how delicious it is and easy to make. Just started exploring plant based foods and so far, so good!?

  4. Such a good recipe! The only dilemma I have now is, do I tell my mom that this is “mock” tuna salad or do I just tell her it’s a chickpea salad. My mother hates fish and I am afraid she won’t even try it if I tell her it’s supposed to be like tuna salad. But if I don’t tell her, I kind of feel guilty
    . Tricky!!

    1. Definitely tell her that it is chickpea salad. We just named it tuna salad for people that really love tuna but don’t want to eat it anymore.

  5. Great recipe and tastes like tuna. Next time I will use less red onion and more relish. Here is a tip for those without a potato masher, use a food processor. It will save you time in mashing the chickpeas with a fork which is a process in itself.

  6. I have made this several times now and it is a huge success. I do meal prep for a few seniors who are vegetarian and they love it. I have had to make double batches each time since I introduced everyone to this. I like the date ingredient – dates are like my personal candy.

  7. I bought your first cookbook about a month ago and have been wanting to try this. I finally made it for lunch today – I Loved It – so much flavor! I used a little Kala Namak Black salt to add in a bit of egg flavor. This will be a go to easy meal. Thanks so much for sharing it with us.

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