Vegan Tuna Salad Recipe
This vegan tuna salad is a healthier version of tuna fish salad. It uses chickpeas–aka garbanzo beans–which are the perfect substitute for canned tuna.
Servings Prep Time
6 15minutes
Servings Prep Time
6 15minutes
Vegan Tuna
  1. Place the cashews for the dressing in the blender along with 1/2 cup water. Set aside and let soak while preparing the other ingredients.
  2. Drain and rinse the chickpeas then add to food processor. Tear one sheet of the seaweed and add to the food processor. Pulse briefly until seaweed and beans are broken up and sticking together.
  3. Transfer mixture to a large bowl and add in remaining ingredients.
  4. Add the remaining dressing ingredients to the blender with the cashews and water and blend until smooth. Add this to the bowl of the chickpea mixture and mix thoroughly. Serve on lettuce leaves or whole-grain wraps.
Recipe Notes

Adding the Nori gives the salad a slightly fishy flavor. You can find it in most health food stores. You can top this vegan tuna salad on top of my anti-aging kale salad for an extra punch of healthy skin nutrition.