Vegan Tuna Salad Recipe

Processed with VSCO with f2 preset

Original Recipe Source: Running Vegan NYC

INGREDIENTS (serves 2): 

  • 1 cup chickpeas
  • 1 stock celery, chopped
  • 4 cherry tomatoes, chopped
  • 1 tbsp chopped onion
  • 1 tbsp chopped pickles
  • 1 nori sheet, torn into small pieces
  • 1 tsp hot sauce (optional)
  • 1 tbsp tahini
  • 2 tsp mustard
  • 1 lemon wedge


  1. Warm up chickpeas in microwave for a few seconds until warm
  2. Mash chickpeas with fork in bowl
  3. Add in rest of ingredients & mix well


  • If you don’t have chickpeas, you can use a couple tablespoons of hummus instead
  • You can probably just do this whole thing in a food processor, I just didn’t because I don’t have one 🙂
  • Other add-ins: sesame seeds, cumin, kimchi, other spices

Leave a Reply

Your email address will not be published. Required fields are marked *