This Vegan Tuna Salad will have you saying “I can’t believe it’s not tuna!” It’s made with chickpeas and hearts of palm for the perfect texture, full of classic American flavors like celery and pickle relish, and seasoned with nori for a taste of the sea. Ready in 10 minutes and perfect for lunch meal prep.
– Chickpeas – Canned hearts of palm – Vegan mayo – Dijon mustard – Celery ribs – Celery seeds – Dill pickle relish – Nutritional yeast – Nori sheets – Lemon juice – Kosher salt – Black pepper
Add all of the ingredients to the bowl of your food processor: chickpeas, hearts of palm, vegan mayo, mustard, celery, celery seeds, dill pickle relish, nutritional yeast, lemon juice, and crumbled nori.
Pulse the mixture until well incorporated but still a bit chunky. Season to taste with salt and pepper, but stir it in by hand to avoid over-blending. To make a sandwich, scoop a few dollops of the vegan tuna salad onto a slice of bread.
Layer the other half with sandwich fixings, like sliced tomatoes, lettuce leaves, cucumber ribbons. For extra creamy richness, add a thin layer of vegan mayo on this slice of bread before adding the fixings.