Mock Tuna Salad

A vegetarian “tuna” salad made with chickpeas, almonds, and seeds. Tuna fish was the very last meat that I gave up, and while this doesn’t taste exactly like tuna salad, it’s close enough that I don’t miss the real thing any more. Chickpea tuna salad
Yield 4-6 servings
Time 15 minutes + overnight soaking
  • large bowl
  • sieve
  • food processor
  • rubber spatula
  • plastic wrap or lid for bowl
  • ½ c almonds
  • ½ c sunflower seeds
  • ¼ c sesame seeds
  • 1 c soaked + cooked or canned chickpeas, drained and rinsed
  • 2 T lemon juice
  • 1 T aquafaba or water
  • 1 T soy sauce
  • 2 t flaxseed or olive oil
  • 1-2 t kelp powder or dulse flakes
  • ½ c mayonnaise
  • 1 stalk celery, minced
  • ⅓ c red onion, minced
  • 2 T fresh parsley, minced
Directions Place the almonds and seeds in bowl, cover with water, and let soak overnight. Drain and rinse, then transfer to food processor.

Add chickpeas, lemon juice, aquafaba, soy sauce, oil, and kelp powder. Pulse until well mixed but still a little chunky, 1-2 minutes.

Mix remaining ingredients in the bowl, then stir in chickpea mixture. Cover and refrigerate for at least 30 minutes.

Notes This mock tuna salad will last 2-3 days in the refrigerator.

Try making a mock tuna crêpe or a mock tuna melt.

Adapted from Robin Robertson’s The Vegetarian Meat and Potatoes Cookbook, in which it’s called Nothin’s Fishy "Tuna" Salad.

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Mock tuna salad