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Vegan Tuna Salad - Seafood without the Sea - vegan tuna salad ready to eat #vegetarian #protein | hurrythefoodup.com
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5 from 5 votes

Vegan Tuna Salad

All the taste and all the goodness - without the fish. The new kid on the vegan block is even tastier than the original!
Course Starter
Cuisine Mediterranean
Time 15 minutes
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 428kcal
Author Lorena Nart & HurryTheFoodUp



  • parsley, fresh (for garnish)


  • Drain and rinse the chickpeas.
  • Put the chickpeas, soy sauce, olive oil, mustard, and the lemon juice into a food processor or blender. Blend until it’s mostly smooth.
  • Roughly chop the green onions and bell pepper. Add them together with the gherkins into the food processor. This time pulse gently - you want the salad to have a little consistency (it shouldn’t be a super-smooth sauce).
  • Taste test - if you’d like it a little stronger add the more of the mustard and lemon juice.
  • Garnish with parsley and serve on thick bread.


IF YOU LIKED THIS RECIPE: Then you should definitely check out our Black Bean and Lime Dip or this excellent Turkish Lentil Salad.
Lorena, thanks a lot for helping us to create this kick-ass recipe!


Calories: 428kcal | Carbohydrates: 50.8g | Protein: 16g | Fat: 19.4g | Saturated Fat: 2.5g | Sodium: 631mg | Potassium: 746mg | Fiber: 13.9g | Sugar: 10.4g | Calcium: 80mg | Iron: 7mg