Tuna Salad

Tuna Salad

Tuna Salad

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Easy, healthy and quick vegan tuna salad. Deliciously not fishy.

Ingredients:

  • raw onion - 1/8 of a whole
  • dill pickle - 1 whole
  • celery - 1 stalk
  • chickpeas - 15 oz can (425 g)
  • dijon mustard - 1 Tbsp. (18 g)
  • vegan mayo (we use Just Mayo) - 2 Tbsp. (30 g)
  • salt - to taste
  • pepper - to taste

Instructions:

CHOP VEGGIES (via dry chop technique)

  1. Place onion, pickle, and celery in your container.
  2. Blend on Variable Speed 1 for 10 seconds (or until correct size).
  3. Set chopped veggies aside.

MAKE TUNA (via wet chop technique)

  1. Add can of chickpeas (liquid, too) to your container.
  2. Blend on Variable Speed 1 for 10 seconds (or until correct size).
  3. Drain liquid (just like you would with a tuna can).

MIX

  1. Get a bowl.
  2. Combine veggies, “tuna” (chickpeas), and rest of ingredients.
  3. Gently mix.
  4. Snap a pic and tag #lifeisNOYOKE
  5. Enjoy!

Useful tips for Tuna Salad

Feel free to play around with the add-ins. We’ve had tuna salad with green olives that’s fabulous.