Reminiscing My Carefree Childhood Days
Do you remember the snack packs with tuna salad and crackers? I used to eat that snack a lot when I was a kid. I am not a huge fan of tuna in particular. But there is something about tuna salad that makes kids really love them. Ever since I grew up, however, I no longer like eating that tuna salad and cracker snack pack. And I also seldom eat tuna. However, I am creating this Vegan Chickpea Tuna Salad recipe because it reminds me of my carefree childhood times.
No Mayo Vegan Chickpea Tuna Salad Recipe
Most of the recipes online call for quite a lot of vegan mayo, but I am not really a fan of store-bought mayo. Mayo is the key to making this salad creamy and hold together. Therefore, in order to replace the role of mayo in the chickpea tuna salad, I added some leftover vegan ranch dressing I made for last week’s recipe. That vegan ranch dressing has become my favorite dressing recently (replacing my carrot dressing). It’s creamy, indulgence and just goes well with everything savory!
Imitating the “Fish” Flavor
In order to create a successful vegan tuna sandwich, I have to recreate the “fish” flavors. At first glance, it might seem hard. However, it can easily be achieved thanks to the old bay seasoning I bought a while back in New York, and nori sheets. The green onion in this recipe also helps a lot in providing the tuna-y flavor.
Easy & Quick
This recipe is super easy and quick to make. All equipment you need is a food processor. You don’t even need a bowl to mix things up. Just place the salad in an air-tight container after making and you are good to go. One point to note is that this salad tastes better after sitting in the fridge overnight (or at least 5 hours) for the flavors to develop.
This chickpea tuna salad is perfect as sandwich or wrap fillings, used in nourish bowls (aka buddha bowls) or make a vegan Caesar salad with it together with the ranch dressing. Of course, you can serve it with crackers and have it as afternoon snacks just like the good old times. 😋
Easy Vegan Chickpea Tuna SaladCourse: Sides, SaladsDifficulty: Easy
2 cups cooked chickpeas
2 Tbsp vegan ranch dressing*
1 large square nori sheet (tore into small pieces)
2 Tbsp dijon mustard
1/3 white onion (diced)
2 stalks green onion (diced)
2 cloves garlic
1 tsp freshly ground black pepper
1.5 tsp old bay seasoning
1 Tbsp liquid amino
- Please everything in a food processor.
- Pulse a few times until everything are mixed together well.
- Place the mixture into an air-tight container and chill in the fridge overnight (at least 6 hours) for flavors to develop.
- *You can replace it with any creamy sauce such as cashew cream or vegan mayo
- You can keep this in the fridge for up to 1 week