Mock Tuna Salad

by 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!

Mock Tuna Salad

Serves: 6-8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 39 voted )

Ingredients

2 - 15 oz cans garbanzo beans
1/4 cup diced red onion
1 diced spring onion
1 stalk celery, diced
2 Tbsp diced dill pickles
2 Tbsp tahini
2 Tbsp mustard
juice of two lemons
1 date
sprinkle of black pepper
sprinkle of dulse flakes ( optional )

Instructions

  1. Drain the garbanzo beans and add them to a medium sized mixing bowl
  2. Mash lightly with a potato masher or fork
  3. Add the onions, celery and pickles
  4. Put the tahini, mustard, lemon juice and date into a blender and blend until smooth
  5. You may need to add a little water to get it to mix well
  6. Pour into the bowl
  7. Add the dulse flakes (optional) and pepper and mix well
  8. Serve on bread, salad or crackers
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like

10 comments

Lulu Lulu April 10, 2019 - 7:53 pm

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.

Reply
Dietitian Mom April 11, 2019 - 10:10 pm

Looks simple yet delicious – thanks for sharing the recipe!

Reply
Emily April 24, 2019 - 1:28 pm

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!!

Reply
Jill Dalton April 24, 2019 - 3:52 pm

Thank you Emily =)

Reply
Belinda Blease August 21, 2019 - 4:50 pm

Made a second time and even better than the first. I took it camping and shared and everyone loved it.

Reply
Christine Western January 7, 2020 - 6:01 pm

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!

Reply
Sherry Grove March 11, 2021 - 5:38 pm

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!😋

Reply
Johanna February 17, 2021 - 12:21 pm

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!!

Reply
Jill Dalton February 18, 2021 - 9:33 am

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.

Reply
Ivone May 2, 2021 - 9:38 pm

I made this mock tuna sandwiches for a my friends. It was a hit and they are not vegan!

Reply

Leave a Reply to Jill Dalton Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.