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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.