Mock Tuna Salad (Dairy-Free, Vegan)

Name: Mock Tuna Salad
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 4
Cuisine: Vegan
Ingredients: 2 cups garbanzo beans; 4 celery stalks; 2 tablespoons unsalted tahini; 1 tablespoon pickle relish; 1 teaspoon whole grain mustard; 1/2 teaspoon white miso; 1/4 cup red onion

June 26, 2013 / By Carrie Forrest, MPH in Nutrition / 29 Comments

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If you’re looking for a vegan replacement for tuna salad, look no further! This healthy, plant-based Mock Tuna Salad uses garbanzo beans and tahini.

Even better, this Ocean-Friendly Mock Tuna Salad skips the vegan mayo and uses white miso, grainy mustard, and sweet pickle relish for flavoring instead. There is some added salt and sugar from the spices, but I think it’s worth it to re-create an easy, delicious alternative to a real tuna salad.

I really miss eating tuna, but this recipe takes me back to my childhood when this was a lunchtime favorite. I didn’t even miss the mayo! I can’t tolerate most fish anymore due to a restricted diet, but I’m also concerned about mercury and other contaminants in most fish anymore, including tuna. Getting those omega-3s is important, though, so I do take a supplement to help keep my hormones balanced and fight off depression. I’d love to know if you have an algae-based omega-3 supplement that you love? I’m always looking for suggestions.

As a serving suggestion, you can either wrap this Vegan Mock Tuna Salad in a tortilla like I did yesterday for lunch, scoop it onto toast, or serve it plain or over crisp romaine. The celery and onion provide characteristic crunch, and the gently-smashed garbanzo beans give a nice texture.

Mock Tuna Salad

★★★★★ 5 from 1 reviews

Author: Carrie Forrest, MBA/MPH
Prep Time: 10 minutes
Cook Time: 1 minutes
Total Time: 11 minutes
Yield: 4
Category: Main Dish
Method: No-bake, easy
Cuisine: Vegan, dairy-free, healthy

Print Recipe

Description

A fresh and easy salad that replaces a traditional tuna salad. This is a healthy vegan version.

Ingredients

2 cups garbanzo beans
4 celery stalks
2 tablespoons unsalted tahini
1 tablespoon pickle relish
1 teaspoon whole grain mustard
1/2 teaspoon white miso
1/4 cup red onion

Instructions

Rinse and drain garbanzo beans and place into a medium-sized bowl.
Chop celery and add to bowl.
Add tahini, relish, mustard, miso, and onion to the bowl and stir to combine. Use the flat side of a fork to smash some of the beans.
Serve over chopped romaine as a salad entrée, wrapped in a tortilla for a wrap, or on toasted bread for a sandwich.

I hope you enjoy this recipe as much as I did! This has quickly become a favorite in my household.

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