"Tuna" Salad


Picture of "Tuna" Salad

Total time

10min

Cook time

0min

Prep time

10min
A boiling pot

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.


Chef's Notes: One small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squeeze of lemon juice for added flavor.

Nutrition

Servings per batch: 4

  • Calories: 131
  • Fat: 1.10g
  • Carbohydrate: 20.70g
  • Dietary Fiber: 5.10g
  • Sugars: 1g
  • Protein: 7.70g
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Picture of "Tuna" Salad

Total time

10min

Cook time

0min

Prep time

10min
A boiling pot

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.


Chef's Notes: One small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squeeze of lemon juice for added flavor.

Nutrition

Servings per batch: 4

  • Calories: 131
  • Fat: 1.10g
  • Carbohydrate: 20.70g
  • Dietary Fiber: 5.10g
  • Sugars: 1g
  • Protein: 7.70g