Vegan Tuna Salad with Chickpeas and Silken Tofu
Creamy, tangy, and herby, this easy vegan tuna salad recipe tastes just like the real deal. The flavor profile is swoon-worthy with fresh dill, copious pickles and dulse flakes that really add that "fish" flavor. Every bite is gluten free, full of protein and fiber, and tastes absolutely delicious. Perhaps best of all? The leftovers last up to 5 days for the easiest meal prep of all time.
Ingredients
- 1 block silken tofu
- 2 15 oz cans chickpeas drained
- 2 tbsp fresh dill
- 15 sweet pickles chopped
- 2 tbsp chopped celery
- 2 green onions white and green parts
- 1 tsp dulse flakes
- 1 lemon juiced
- 2 tbsp nutritional yeast
- ½ tsp sriracha (optional)
- 1 tsp salt
Instructions
- Add silken tofu, 1 can chickpeas, dill, 10 pickles, white parts of the green onions, dulse, lemon, salt and nutritional yeast to a blender and pulse until blended but with some texture still.
- To a bowl add the other can chickpeas and mash with a fork.
- Add blended mixture plus chopped celery, green onions and remaining pickles.
- Add sriracha if using. Mix well.
- Eat with crackers or on sandwiches, toast or lettuce cups.
- This is an excellent meal prep recipe. Eat within 5 days.
Nutrition
Calories: 196kcalCarbohydrates: 35gProtein: 9gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1092mgPotassium: 342mgFiber: 8gSugar: 12gVitamin A: 562IUVitamin C: 4mgCalcium: 94mgIron: 2mg
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