Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
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:
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.
For the salad
For the dressing
|Amount Per Serving|
|Calories 271||From Fat 111|
|% Daily Value*|
|Total Fat 12g||18.92%|
|Saturated Fat 2g||8.38%|
|Trans Fat 0g|
|Total Carbohydrate 32g||10.55%|
|Dietry Fiber 12g||47.64%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 1291.66IU||25.83%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.37mg||18.7%|
|Vitamin C 47.78mg||79.63%|
|Vitamin D 0IU||0%|
|Vitamin E 2.35mg||7.82%|
|Vitamin K1 (phylloquinone) 53.57µg||66.96%|
|Pantothenic acid 1.17mg||11.74%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.