Vegan tuna salad

By Alannah | Kale Mary
February 3, 2018
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Author Notes: This fishless tuna (funa) is really simple Alannah | Kale Mary

Serves: 2-4

For the fishless tuna

  • 1/2 cup Chickpeas (cooked or canned)
  • 1/2 cup Sunflower seeds
  • 2 Marinated artichoke hearts
  • 1/2 Red onion, roughly chopped
  • 1 teaspoon Apple cider vinegar
  • Zest and juice of 1 lemon

For the salad

  • 1 tablespoon Dijon mustard
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon Nutritional yeast flakes
  • Juice of half a lemon
  • 3 Gem lettuce, stem removed
  • 1 punnet cherry tomatoes, or 4-5 small vine-ripened
  • 1/2 Red onion, finely sliced
  • BA’s Marinated Mixed Beans (I use 1 cup of cooked chickpeas only in this recipe)
  • Radish, to serve
  • Dill, to serve
  1. Add all tuna ingredients to a food processor and process on high until ingredients are combined. You want there to still be some texture, but overall, the tuna should be paste-like. Set aside.
  2. Combine dijon, olive oil, nutritional yeast and lemon juice in a small bowl to make the dressing. Whisk until combined, then set aside.
  3. In a large bowl, add lettuce, tomatoes, onion, marinated chickpeas, dressing and spoonfuls of tuna. Mix well to combine, before garnishing with radish and dill.

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