Vegan Tuna Salad
The Best Vegan Tuna Salad ever! Made with Chickpeas, Vegan Mayonnaise, Dill, Capers, Red Onion and a secret fishy ingredient! Perfect on crackers, in sandwiches or on its own. Ready in under 10 minutes.
1 tin Chickpeas drained 4 tbsp Vegan Mayonnaise 1/2 tsp Dijon Mustard 1 tbsp Lemon Juice 1/2 tsp Maple Syrup 1 tbsp Jarred Capers 1/4 cup Red Onion minced 1 1/2 tsp Dulse Flakes * See notes 1/2 cup Sweet Corn tinned 1 tsp salt to taste
Drain and rinse your chickpeas. Using a paper towel, dab on the chickpeas to absorb excess water.
Using either a potato masher or a fork, mash your Chickpeas until mostly broken down.
Add Mayonnaise, Dijon Mustard, Lemon Juice, Maple Syrup, Capers, Red Onion and Dulse Flakes.
Mix well to combine.
Check for seasoning and adjust.
Finally, add the drained tinned Sweetcorn and stir gently to incorporate.
Serve Tuna Salad with crackers or sandwich between bread with veggies of your choice.
Prepared Tuna Salad will last in an air-tight container in the fridge for up to 1 week.
Try your best to not omit the Dulse Flakes - they really do make a difference. If you really can't find any, add some finely shredded Nori Seaweed instead.
Serving: 1 serving Calories: 117 kcal Carbohydrates: 7 g Protein: 1 g Fat: 9 g Saturated Fat: 1 g Sodium: 669 mg Potassium: 64 mg Fiber: 1 g Sugar: 2 g Vitamin A: 52 IU Vitamin C: 3 mg Calcium: 5 mg Iron: 1 mg