If you are vegan and craving a classic tuna salad sandwich, this recipe is the perfect solution. It delivers all the familiar flavors and textures. Made from mashed chickpeas or hearts of palm, this plant-based version is mixed with creamy vegan mayo, crisp celery, onions, tangy pickles, and seasoned with dill and seaweed flakes to give it that authentic, ocean-inspired taste. Whether piled onto a sandwich, scooped onto crackers, or served over fresh greens, this vegan tuna salad is a satisfying, protein-rich option that’s hard to distinguish from the real thing.
Ingredients
- ½ cup olive oil
- ¼ cup soy milk
- 1 teaspoon sea salt
- 1 teaspoon white sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- 1 cup drained canned chickpeas (garbanzo beans)
- ½ cup chopped dill pickles
- 1 stalk celery
- ¼ cup dried chopped onion
- 1 teaspoon dried dill weed
Instructions
Steps:
- Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.
