Vegan Tuna Salad

With the prevalence of vegan meat substitutes emerging on the market right now, it’s easy to shift a plant-based diet to these convenient, highly processed protein sources. But more and more frequently, I find myself wanting to cut back on these, and go back to consuming more recognizable ingredients. Sure, I won’t completely give up the convenience of a Beyond burger, but whipping up something from scratch for a sandwich has its own rewards.

So let’s go back to the ever versatile chickpea! Chickpeas are packed with protein and fiber. I shared with you a few months ago a recipe for buffalo chickpea salad. Today, I’m sharing how to make chickpeas taste like seafood! The secret, of course, is Old Bay seasoning. Like the buffalo salad, you can easily prep a batch of this simple and delicious salad for several lunches!

So, without further ado:

Vegan Tuna Salad

Ingredients:

• 1 can chickpeas (garbanzo beans), drained and rinsed
• ¼ small red onion, finely diced.
• Handful of baby carrots (or one whole carrot, peeled) and finely chopped.
• ¼ cup vegan mayonnaise
• 1 tsp. Old Bay seasoning
• 1 tsp. dried parsley
• Salt and pepper to taste (do not over salt!)

Directions:

For ease of chopping, use a Zyliss or similar type hand chopper to prep the carrots and onion. Add the prepped veggies to a large mixing bowl. Add the chickpeas to the bowl, and use a fork or pastry blender to crush the peas until mostly mashed. Add remaining ingredients and mix with a spoon. Serve as a sandwich on bread or toast or as a part of a traditional salad with greens and additional veggies! You can store leftovers for up to a week in the fridge.

If you try this recipe, let me know what you think! As always, I hope you all are safe and healthy.