Vegan Chickpea “Tuna” Salad

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!

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

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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!

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Ingredients

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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

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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.

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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.