Classic Vegan Tuna Salad Easy 9 Ingredients Food

VEGAN TUNA SALAD

Steps:

• 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.

VEGAN TUNA SALAD

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.

CLASSIC VEGAN TUNA SALAD (EASY + 9-INGREDIENTS)

Steps:

• In a medium sized bowl, add in the chickpeas. Using either a potato masher or a fork, mash the chickpeas until they resemble a "tuna" consistency. We like ours a bit chunky.
• Add in the remaining ingredients and mix everything together until smooth. You can do some additional mashing if you think that the chickpeas need to be broken down more. Adjust seasonings to taste.
• We served ours in a sandwich with thinly sliced red onions, tomatoes and lettuce.

CLASSIC TUNA SALAD

Steps:

• Place the tuna in a colander and drain well.
• Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.
• Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
• Fold in the mayonnaise and Dijon until mixture is evenly moistened.
• Salad can be kept covered in the refrigerator for up to 3 days.

CLASSIC TUNA SALAD

Steps:

• Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
• Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
• Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).