This Vegan Tuna Salad is perfect for any meal. It is jam-packed with protein, flavor and tons of sass. I have been really enjoying making quick and easy vegan meals lately.
I told you guys that we are split down the middle in the house between meat eats and vegans so might be doing this more often where I post a traditional recipe and the vegan alternative. I must say that this vegan tuna salad was on par with the classic. I had to remind people that it was vegan. The next day the kids wanted this for lunch, because it didn’t smell like traditional tuna (hahaha).
Did I mention that this is made with not one kind of beans but two? I told you guys I didn’t come to play with this vegan dish. It is a bold move but boy does it pay off.
I used two different beans because I love the creaminess of the chickpeas and the buttery flavor of the cannellini beans. When you combine both they make the perfect combo. I smash the cannellini beans and semi smashed the chickpeas to have a variation texture to give that tuna feel to the salad.
I made this recipe with cucumbers but you can make it with celery, pickles or carrots. Really go wild with this one and just have fun.
It has everything that a good tuna salad should have tang, flavor and some crunch. And just like my Classic Tuna Salad, this no-tuna salad gets extra tang and flavor from soy sauce and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Enjoy!
Love and Peace,
Ann
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.
- 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
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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.
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