Fake Tuna Salad Chickpea Recipes

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CHICKPEA TUNA SALAD



Chickpea Tuna Salad image

Craving tuna? You'll love this vegetarian Chickpea Tuna Salad recipe, a plant-based option featuring that same classic savory, tangy flavor!

Provided by Sarah Bond

Categories     Main Dishes     Snacks

Time 5m

Number Of Ingredients 8

1 15-oz can chickpeas (425 g)
¼ cup finely chopped red onion (about ¼ of a medium onion)
¼ cup finely chopped celery (about ½ a stalk)
1 tsp finely chopped capers
¼ cup mayonnaise (can sub plant-based mayo, 50 g)
1 tsp dijon mustard (5 g)
2 tsp white vinegar (10 mL)
Salt and pepper (to taste)

Steps:

  • Smash: Drain the can of chickpeas and roughly smash the chickpeas with a fork or your fingers.
  • Chop: Finely chop the onion, celery, and capers.
  • Assemble: Stir everything together, adding a pinch of salt and pepper as needed to suite your taste.

Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 31.3 g, Protein 7.9 g, Fat 12.1 g, SaturatedFat 1.7 g, Cholesterol 8 mg, Sodium 252 mg, Fiber 6.8 g, Sugar 6.6 g

'CHICKPEA OF THE SEA' TUNA SALAD SANDWICH



'CHICKPEA OF THE SEA' TUNA SALAD SANDWICH image

This is a great mock 'tuna' salad sandwich using chickpeas. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.

Provided by Julie | The Simple Veganista

Categories     Salad

Time 10m

Number Of Ingredients 15

1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
juice of 1/2 lemon + some zest if you like
1/4 - 1/3 cup of vegan mayo (or 3 - 4 tablespoons hummus or white bean hummus + 2 - 3 tablespoons water)
1/4 cup celery (about 2 small stalks, leaves ok too), chopped
1/4 cup red onion (about 1/2 small), chopped
1/4 - 1/2 teaspoon garlic powder
himalayan salt & cracked pepper, to taste
dash of cayenne, optional
crushed nori sheets or dulse (seaweed)
1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
sweet or dill pickle relish
6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
leafy greens, to serve
nori sheets, to serve (optional)
pickles, optional

Steps:

  • Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
  • You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
  • Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
  • Lastly, pair with your favorite crackers.

Nutrition Facts : ServingSize Salad only, Calories 169 calories, Sugar 1.1 g, Sodium 486.6 mg, Fat 4.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 8.1 g, Protein 9 g, Cholesterol 0 mg

MOCK TUNA SALAD



Mock Tuna Salad image

This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich.

Provided by NICE_GIRL1965

Categories     Salad     Beans

Time 20m

Yield 4

Number Of Ingredients 6

1 (19 ounce) can garbanzo beans (chickpeas), drained and mashed
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
salt and pepper to taste

Steps:

  • In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 32.7 g, Cholesterol 2.6 mg, Fat 7.2 g, Fiber 6.2 g, Protein 7 g, SaturatedFat 1 g, Sodium 506.6 mg, Sugar 1.3 g

"NO-TUNA" SALAD SANDWICH



In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches. From Minimalist Baker's Everyday Cooking Also, check out this delicious vegan tuna casserole.

Categories     Burgers & Wraps/">Burgers & Wraps

Time 10m

Number Of Ingredients 15

1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
1 teaspoon Dijon or spicy brown mustard
1 tablespoon maple syrup or agave nectar
¼ cup diced red onion
¼ cup diced celery
¼ cup diced pickle
1 teaspoon capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 tablespoon roasted unsalted sunflower seeds (optional)
8 slices whole-wheat bread
Dijon or spicy brown mustard
Romaine lettuce
Tomato, sliced
Red onion, sliced

Steps:

  • Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
  • Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
  • Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
  • Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

VEGAN TUNA SALAD



Vegan Tuna Salad image

Vegan Tuna Salad! My vegetarian alternative to real tuna, tastes like classic version but fish free! DELICIOUS 10 minute recipe! Perfect in a sandwich, wrap, with crackers, on lettuce or grilled as a tuna melt! Easy Healthy lunch! Gluten free.

Provided by Verna

Categories     Mains

Time 10m

Number Of Ingredients 13

1 (398 ml/14 oz) can hearts of palm, drained
1 cup canned chickpeas, rinsed and drained
1/4 cup dill pickle, diced
2 tablespoons red onion, finely diced
1 small celery rib, diced
1 tablespoon small capers, measure then finely chop
2 seaweed snack sheets
1/3 cup vegan mayonnaise (I use Vegenaise)
2 teaspoons tamari
2 teaspoons caper brine
1 teaspoon dill pickle juice or sub lemon juice
1/2 teaspoon granulated garlic (powder)
salt and pepper to taste

Steps:

  • To the food processor add chickpeas and hearts of palm. Pulse until mixed but not mushy, leave a little texture. Scrape down sides as needed
  • With a spatula add mixture into mixing bowl, crumble in the seaweed sheets and add rest of ingredients. Mix until combined. Season with salt and pepper if needed. Chill in the fridge or serve right away.
  • Enjoy! Lovely in a sandwich, wrap, with crackers or on a bed of lettuce. I love it with a side of potato chips! Step by step photos, FAQ, Tips in above post

Nutrition Facts : ServingSize 1, Calories 73 calories, Sugar 1.5 g, Sodium 432.4 mg, Fat 3.2 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 2.6 g, Protein 3.4 g, Cholesterol 0 mg

THE BEST VEGAN TUNA SALAD



The BEST Vegan Tuna Salad image

Creamy vegan "tuna" salad made with chickpeas and jackfruit. Try this delicious spread in wraps and sandwiches or as an easy snack with raw veggies and crackers. Free from oil, gluten, and soy.

Provided by Lori Rasmussen, My Quiet Kitchen

Categories     Entree

Time 20m

Number Of Ingredients 10

1 (20 oz.) can green/young jackfruit in brine
1 large lemon, cut in half
3 ribs celery, diced (about 1 cup)
1 small red onion, diced (about 3/4 cup)
1 ½ to 2 teaspoons Old Bay seasoning
1 (15 oz.) can chickpeas, rinsed and drained
1 batch Oil-Free Vegan Aquafaba Mayo (Or ½ to ¾ cup vegan mayo of choice.)
1 to 2 teaspoons dulse granules (Sub crumbled toasted nori, if desired.)
a few dashes cayenne pepper, optional
salt, to taste

Steps:

  • Drain the jackfruit and place in a shallow bowl or dish. Cover with water and let soak for a few minutes while you prep the onion and celery and gather the other ingredients. Preheat a saute pan over medium heat.
  • Drain the jackfruit, and place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.
  • Transfer the jackfruit to the pan, and saute for 2 to 3 minutes, stirring occasionally.* Add 1.5 teaspoons Old Bay to the pan and stir. Cook for another minute or so, then add juice from half a lemon. Stir again, and remove from heat. Transfer jackfruit to a plate to cool.
  • In the bowl of a large food processor combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times. Scrape down the sides of the bowl, and add the dulse granules, cayenne, and more mayonnaise, if desired (I used the entire batch of Aquafaba Mayo to make the tuna salad nice and tangy and rich). Pulse to combine.
  • Taste and add more salt, lemon juice, Old Bay, dulse, and/or cayenne, as desired. Add the red onion and celery, and pulse to incorporate. Transfer vegan tuna salad to a lidded storage container, and refrigerate until ready to serve.

Nutrition Facts : Calories 212 kcal, Fat 8 g, Sodium 810 mg, Carbohydrate 27 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g, Sugar 5 g, ServingSize 1 serving

FAKE TUNA SALAD (CHICKPEA)



Fake Tuna Salad (Chickpea) image

This recipe was found on the internet - it is a veganized version of tunafish salad made with chickpeas. Serve on bread.

Provided by Vegan Courtney

Categories     Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) can chickpeas, drained and mashed
2 tablespoons vegan mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
salt and pepper

Steps:

  • In a medium bowl, combine chickpeas, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

Nutrition Facts : Calories 143.9, Fat 1.4, SaturatedFat 0.1, Sodium 398.7, Carbohydrate 27.7, Fiber 5.3, Sugar 0.8, Protein 5.9

VEGAN CHICKPEA "TUNA"



Vegan Chickpea

Ideal for a quick snack or sdanwich filler, this Chickpea Tuna recipe only takes 5 minutes to make.

Provided by Jase Q

Categories     Appetizer     Brunch     Salad     Snack

Time 5m

Number Of Ingredients 11

15 oz Chickpeas (Canned or fresh)
1 tbsp Nutritional Yeast
.25 cup Vegan Mayo
.5 tbsp Dijon Mustard
1 tbsp Lemon Juice
.5 tsp Salt
.5 tsp Garlic Powder
.5 tsp Onion Powder
.25 cup Diced Onion
.25 cup Spring Onion
1 sheet Nori Sheet

Steps:

  • 1. Drain Chickpeas and add them to a mixing bowl and start mashing with a fork or masher.
  • 2. Add in other ingredients and mash.
  • 3. This process can take a few minutes. If you want it thicker, you can leave it half-mashed so that the chickpeas are somewhat intact. Or if you want more of a tuna consistency, mash until you get a smoother texture.
  • 4. Once you're happy with your desired vegan "Tuna" simply serve it on sourdough bread, in a sandwich, or in a salad.

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