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    Chef Cindy » Recipes » Lunch » Vegan Chickpea “Tuna” Salad

    Vegan Chickpea “Tuna” Salad

    Published: Apr 29, 2020 | Modified: Jan 18, 2022 by Chef Cindy | Leave a Comment

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    Chickpea Tuna Salad on toast and ready to made into a sandwich with pickles, red onions, and greens

    If you weren’t a big fan of chickpeas in the past, you will be after you eat Vegan Chickpea “Tuna” Salad! The combination of ingredients seem a bit odd, especially the hearts of palm, but trust me, they blend so well together. And, to top it off, this vegan tuna salad, is super easy to make! To make Chickpea Tuna Salad, you use chickpeas as the base and simply blend it with a few other ingredients in a food processor. In just minutes, you get this incredibly flavorful salad.

    Vegan Chickpea “Tuna” Salad blows away actual tuna salad any day!

    • Chickpea Tuna Salad prepared and in a bowl
    • Food on the cutting board consisting of a sandwich made with chickpea salad, greens, red onions, and pickles

    I also use dulse flakes in the recipe. It comes from the sea vegetable family and gives a hint of umami taste. Sea vegetables are known for their health benefits. Dulse is a great immune booster, improves digestion and has antioxidant properties. It also contains minerals including calcium, magnesium, and iron, all of which contribute to bone mineral density. To read more about dulse, read this article in Organic Facts.

    Chickpea Tuna Salad on toast with pickles , red onions and greens.
    Vegan Chickpea Salad Sandwich – no mayo!
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    Chickpea Tuna Salad on toast and ready to made into a sandwich with pickles, red onions, and greens

    Chickpea “Tuna” Salad

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    • Author: Chef Cindy
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 4 – 6 servings 1x
    • Category: Lunch
    • Method: Food Processor
    • Cuisine: American
    • Diet: Vegan
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    Description

    Chickpea “Tuna” Salad is a tasty vegan sandwich salad made with chickpeas, cashews and hearts of palm. It is super easy to make and great to eat over salad greens also!


    Ingredients

    Scale

    ¾ cup cashews, soaked

    ½ cup water

    2 garlic cloves, chopped

    1 tablespoon dulse flakes

    3 tablespoons extra virgin olive oil

    2 tablespoons lemon juice

    1 teaspoon sea salt

    1 cup hearts of palm, chopped

    2 cups cooked chickpeas

    4 scallions, sliced thin

    2 tablespoons nutritional yeast

    1 red onion, sliced thin

    whole grain bread, sliced

    1 jar sandwich pickles

    1 cup spinach leaves or microgreens


    Instructions

    1. Drain and rinse soaked cashews. Add to a food processor with water, garlic cloves, oil, lemon juice and salt. Pulse until creamy.
    2. Add hearts of palm and chickpeas and pulse until combined but chunky.
    3. Transfer to a bowl and mix in scallions and nutritional yeast. Adjust seasoning for desired taste with salt & pepper.
    4. Toast bread. Top bottom slice of bread in order – chickpea tuna, pickle, red onion and greens. Cover with top slice of bread. Slice in half with a sharp knife.

    Notes

    Note: If you didn’t soak your cashews overnight , no worries! Quick tip – add cashews to a heatproof measuring cup. Cover cashews with approximately 2 cups of boiling water and soak for 15 minutes. Drain and ready to use. 

    Keywords: chickpea tuna salad, vegan tuna salad hearts of palm, chickpea salad sandwich no mayo, vegan toona

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    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

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