This Vegan tuna salad gets extra tang and flavor from soy sauce and capers. It can be served between two slices of your favorite hearty bread for a simple yet satisfying meal.
Vegan Tuna Salad

This Vegan tuna salad gets extra tang and flavor from soy sauce and capers. It can be served between two slices of your favorite hearty bread for a simple yet satisfying meal.

Ingredients
  • 1 can Cannellini Beans 15 oz (drained)
  • 1 can Garbonzo beans 15 oz (drained)
  • 1 Tablespoon Vegan Worcestershire Sauce
  • 1 Teaspoon Capers drained and rough chopped
  • 1/4 Cup Red onion diced
  • 1/4 Cup Celery (About 1 Stalk) diced
  • 1 Teaspoon Dijon mustard
  • Sea salt and black pepper to taste
  • Fresh Lemon juice
Instructions
  1. Prep: Fill a small bowl with cold water, add minced red onion and let soak for 5 minutes. That will remove the harsh taste of the onion. Drain and set aside for later.

    1. Place the drained Cannellini beans in a large bowl and roughly mash them, add in the chickpeas and mash lightly with a fork, leaving some beans whole. Giving that tuna texture.

    2. Add mustard, Vegan Worcestershire Sauce, red onion, celery/cucumber/pickle, capers, lemon juice, salt and pepper to mixing bowl. Mix to well. Taste and adjust seasonings as needed.

    3. Toast bread if desired, and prepare any other desired sandwich toppings: lettuce, tomatoes and vegan cheese are great options.

    4. Use a healthy amount of the chickpea mixture (about ½ cup) for each sandwich.

    Note: Mixture will keep covered in an air-tight container and place in the refrigerator for 4 days. 

    This Vegan tuna salad gets extra tang and flavor from soy sauce and capers. It can be served between two slices of your favorite hearty bread for a simple yet satisfying meal.