Tu No Fish Salad
Dive into the irresistible flavors of the 'Tu No Fish Salad,' a vegan twist on the classic tuna salad that’s perfect for plant-based meal planning. This recipe requires no cooking and comes together in just 15 minutes, making it a quick and healthy lunch or snack option. Mashed chickpeas create the hearty base, while finely chopped celery, red onion, and dill pickle add the perfect crunch. A zesty dressing made with vegan mayonnaise, Dijon mustard, and fresh lemon juice ties everything together, and a crumbled nori sheet adds a subtle seafood flavor for an authentic touch. Packed with protein, brimming with tangy, savory flavors, and entirely dairy- and gluten-free, this salad is as versatile as it is delicious. Serve it in a sandwich, scoop it onto crackers, or pile it high over a bed of crisp greens for a satisfying, plant-based feast!
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Recipe Information
Ingredients
- 1 cup canned chickpeas (drained and rinsed)
- 1 celery stalk (finely chopped)
- 0.25 cup red onion (finely diced)
- 2 tablespoons dill pickle (finely chopped)
- 3 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1 nori sheet (crumbled for a seafood flavor)
- 1 tablespoon fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium-sized mixing bowl, add the canned chickpeas and mash them with a fork or potato masher until they are mostly broken down, leaving some texture for a 'flaky' consistency.
Add the finely chopped celery, diced red onion, and chopped dill pickle to the mashed chickpeas. Stir to combine.
In a small bowl, mix together the vegan mayonnaise, Dijon mustard, and freshly squeezed lemon juice until smooth.
Crumble the nori sheet into small pieces and add it to the chickpea mixture for a hint of seafood flavor.
Pour the mayonnaise mixture over the chickpea mix, then add the chopped parsley, salt, and black pepper. Stir everything until it is well combined.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serve immediately on bread, in a wrap, or over a bed of greens. Alternatively, store it in an airtight container in the refrigerator for up to 3 days to enjoy later.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 14.5 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
