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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!
Servings 4 people
- 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.
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