Quick Chickpea or Raw Sunflower Vegan "Tuna" Salad!

If you thought I didn’t have some sort of pop culture reference to go with everything I do, you’d be wrong.  Last week, I whipped up a little chickpea tuna salad, and thought of this guy:

So, I’m not an alien robot sidekick in a messed-up dog suit with a hollow leg I can fill with vegan tuna salad, but if I was – just know that I would fill my leg with vegan “tuna” salad given the opportunity.

I made this little “tuna” salad in under ten minutes, totally from scratch, and you can too!  There’s no sketchy vegan mayo involved, just omega-3 packed walnuts for creaminess, mineral-rich dulse seaweed flakes for a touch of “fishy” taste (totally optional!), mashed up chickpeas for texture and the usual tuna salad veggies for crunch.

For a totally raw twist, the cooked chickpeas can be replaced with either a sprouted chickpea, mung bean or lentil, or a combination of soaked sunflower seeds and more walnut pieces.

I had this for a couple of lunches, serving it atop salad one day, and then making a little Daiya-topped tuna melt the following day.  It would be awesome in a collard, chard or lettuce leaf for a little roll-up, too!

To Make Room For the “Tuna” Salad

1/4 cup walnut pieces
1/2 lemon, juiced
1/2 tsp agave syrup
dash of salt
1 1/2-2 cups cooked chickpeas (or for raw version: sprouted chickpeas, mung beans, lentils or soaked sunflower seeds & more walnut pieces)
1/2 tsp dulse flakes
2 ribs celery, finely diced
1/2 red pepper, finely diced
1/4 red onion, finely diced
optional: finely diced kosher pickle, 1 tsp dijon mustard, few dashes dried cayenne or chipotle pepper, 2 tbps chopped fresh parsley

In food processor, puree walnuts, lemon juice, agave & salt until creamy.  Can add a tsp or two of water or more lemon juice depending on taste, to help blend if necessary.  We’re looking for a creamy, “mayo” like texture here, not too watery.  Toss in chickpeas & dulse flakes, and pulse until roughly chopped.  Empty into a bowl and mix in remaining ingredients.

Serve on top of salad, in collard, chard or lettuce leaf wrap with sprouts or other veggies, or on sprouted grain bread as a sandwich or Daiya-topped tuna melt!

8 thoughts on “Quick Chickpea or Raw Sunflower Vegan "Tuna" Salad!

  1. OMG SO EXCITED TO TRY!!!!! I've been craving tuna sandwiches without even realizing that's what I was craving until I read this post. YUMMY!!

    I have to say I have been having SO much fun trying your recipes (finally inspired to make the food instead of just stare at it on the internet). I love how contagious your vegan food inspiration is!

    And the Gir videos are on an endless loop in this post…("It's got chicken legs!"). I can only say – amazeballs.

  2. these tuna melts look amazing. gonna have to try this. made your tomato soup last night and Campbells has nothing on this. It truly tasted just the way I remember cream of tomato soup, and to boot it was healthy!

  3. GREAT recipe! Love the use of walnuts (and really love the "melt" version..yum!) Can't wait to try it!

  4. These sound great. I made a raw sunflower tuna salad just yesterday and it was great, but less hearty than yours. I love that there's no fake mayo in them either – that's one problem I have with a lot of vegan chickpea or tuna salads.

  5. Tuna sandwich is the best snack because it has no cholesterol and it contain omega3 from fish. It is yummy too.

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