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Faux Tuna Chickpea Salad

Faux Tuna Chickpea Salad

Since switching over to being a vegan, I have not only found peace with what I’m eating, but I actually enjoy food. I would be lying though, if I said there wasn’t some things that I missed from ‘before.’ It’s not so much the food, but the memories related to certain foods. I found these moments hard to deal with, so I started creating recipes that were so similar, I didn’t even feel the sting of nostalgia. Funny enough, this was one of the corner stone moments that lead me to creating Vegan.io. 

As you may have guessed, tuna salad was one of those things I missed. But it wasn’t until recently I found the perfect blend of ingredients to perfect it. Now that I have, I’m super excited to share it with you. 

To make this recipe, you will need 13 ingredients and 15 minutes. Yes, just 15 minutes! You will also need a small bowl, big bowl, and a wooden spoon. 

We start this recipe off with celery, chickpeas, dill, fennel, red bell pepper, and roasted seaweed. Together, these offer us a good source of vitamin A, vitamin C, vitamin E, folate, calcium, iron, magnesium, and complex carbs. 

We then top this recipe off with some avocado for healthy fats, and some seasonings for taste. 

The faux tuna chickpea salad is the perfect meal for lunch or dinner because it’s:

  • Easy to make!
  • Family friendly.
  • Travel friendly.  
  • A good source of protein – 8g per serve.
  • A good source of fiber – 12g per serve. 

I love to take this meal with me when I am heading to work, or just busy and on the run. It’s perfect for lunch time! You will need to place in the fridge at work, however it doesn’t require heating of any kind. Simply take it out of the fridge and eat up! 

To store any of this faux tuna chickpea salad, place your meal into an airtight container and place it in the fridge for up to 48 hours. Just remember to give it a stir before you eat it. 

I hope you enjoy this recipe as much as I have. Be sure to let me know in the comments below if you tried this. See you next time! 

Liked this recipe? Why not head over and check out our Salad with Wheat Berries, Lamb’s Lettuce, Blueberries and Chickpeas or our Brown Lentil Salad with Bell Pepper and Avocado recipes for more exciting salad ideas. 

Ingredients
10
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Avocado

Ingredients

For the salad

  • 1 small celery (thinly chopped)
  • 1 can chickpeas (roughly mashed with a fork)
  • 5 sprigs dill (thinly sliced)
  • 1 cup fennel (thinly chopped)
  • 1 small red bell pepper (diced into small pieces)
  • 4 tbsps roasted seaweed
  • 3 small scallion (thinly sliced)

For the dressing

  • 1 avocado (mashed)
  • 12 tsp black pepper (ground)
  • 1 tbsp dijon mustard
  • 1 lime (juiced)
  • 1 tsp sea salt
  • 4 tbsps water

Directions

  1. Use a big bowl and mix all the ingredients for the salad very well.
  2. Use a small bowl for the dressing, mix the dressing ingredients well before you add it to the salad.
  3. Mix the salad well and adjust taste before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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