Incredibly easy artichoke & chickpea “tuna” salad made from easy to find vegan ingredients. 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 or potato masher and a large mixing bowl – this recipe is great for beginners 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 add or substitute nearly all of the ingredients. Here are some ways you can play around with this recipe:
- Keep it to just artichoke hearts (no chickpeas) 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 soaked sunflower seeds, so you can take out the artichoke hearts and opt for another can of chickpeas or 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. Blend soaked cashews 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 another can of chickpeas
- 1 can chickpeas
- 1 large dill pickle, thinly sliced
- 1/4 cup red onions diced
- 1/4 cup vegan mayo I use Primal Kitchen – feel free to sub for cashew cream
- 2 tsp dijon mustard
- 1 celery stalk, thinly diced
- 1 tsp salt
- 1 tsp pepper
- green onions, thinly chopped topping
- 1 wedge lemon
- 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. If you don't have a food processor you can mash with a potato masher. Add to a bowl.
- Add the rest of your ingredients 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, top mixture on a slice of toasted bread. Top with a squeeze of lemon juice and thinly sliced green onion.