Introducing guilt-free “tuna” salad – made from chickpeas and artichoke hearts! I’ve been on a vegan seafood kick lately and have been having so much fun recreating classic seafood dishes without any cruelty involved. This “tuna” salad is creamy, flavorful, and filled with nutritious ingredients. All you need is a food processor and a large mixing bowl – this recipe is so easy and can be made in 15 minutes or less.
Healthy Tuna Salad Alternative
Typically, tuna salad is loaded with unhealthy fats, dairy, mercury, and a whole host of yucky ingredients. The artichoke heart / chickpea combo really mimc tuna texture, and the pickles, dijon, and chives help mimic tuna’s natural flavors without being overbearing.
What I love about this recipe is you can totally flip it upside down and add in, take out, or substitute nearly all of the ingredients. The version I have here is my personal favorite, but lately I have been removing the chickpeas or substituting them for boiled potatoes as I found out recently I have a slight sensitivity to chickpeas. Here are some ways you can play around with this recipe:
- Keep it to just artichoke hearts (no chickpeas or boiled potatoes) and you’ve still got a “tuna” salad with great texture and flavors
- Keep it to just chickpeas – typical “tuna” salad is made from chickpeas or sunflower seeds, so you are more than welcome to take out the artichoke hearts and opt for just chickpeas or just sunflower seeds
- Use cashew cream instead of vegan mayo – if you don’t have access to a good, healthy vegan mayo like Primal Kitchen, you may be better off using a homemade cashew cream. Simply blend cashews that have been soaked in hot water for at least 30 min (overnight is better) with water, nutritional yeast, salt, and pepper. It lasts in the fridge for a couple weeks and is just as delicious. It’s a bit heavier which is why I prefer using mayo, but it’s delicious. Just make sure you blend it FULLY – it shouldn’t be grainy at all.
“Tuna” salad goes great in a sandwich, on it’s own, or on a bed of lettuce. I personally love a scoop on a bed of shredded romaine. The only machine you need is a food processor to pulse the chickpeas and artichoke hearts – I recommend THIS FOOD PROCESSOR. If you don’t have a food processor, that’s okay! You can use a fork or potato masher.
Artichoke and Chickpea "Tuna" Salad
- 1 can artichoke hearts can sub for boiled potatoes
- 1 can chickpeas can sub for soaked sunflower seeds
- 1 large dill pickle diced
- 1/2 cup red onions diced
- 3/4 cup vegan mayo I use Primal Kitchen - feel free to sub for cashew cream
- 2 tsp dijon mustard
- 4 celery stalks diced
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp diced chives
- 1 tbsp sprouts topping
- drain and rinse the artichoke hearts and chickpeas. add to a food processor and pulse a few times. mixture should be on the chunkier side. add to a large bowl
- add the rest of your ingredients minus the sprouts to your bowl and mix until fully combined. store in an airtight container in the fridge for up to a week!
- when ready to eat, sprinkle sprouts and additional diced chives on top. enjoy alone, in a sandwich, or on a bed of lettuce