There used to be a brand of canned tuna called Chicken of the Sea. Maybe there still is. I don’t know because I don’t eat tuna any more. But sometimes I miss tuna salad. I always loved it. I don’t really think it was the tuna I loved. I didn’t like it plain. I liked all the flavors that were in the salad. So here’s a totally satisfying, hearty, fresh-tasting, protein-packed vegan take on tuna salad. Easy. Healthy. Totally versatile—add more of what you like, less of what you don’t like. Change the seasonings or the add-ins. It’s delicious and a great filling for sandwiches or wraps, a topping for crackers or chips, or an addition to a tossed salad. Or just eat it as is.
1 15-oz. can of chickpeas, drained
1 Tablespoon fresh lemon juice
1/4 cup vegan mayonnaise
1/4 teaspoon salt
Fresh ground black pepper to taste
2 ribs finely sliced celery
1 Tablespoon capers
1 Tablespoon chopped pickles, or relish
1/4 cup chopped canned hearts of palm
2 scallions, finely sliced
1 Tablespoon finely chopped fresh dill, or 1 teaspoon dried dill
Place drained chickpeas in a bowl. Add lemon juice, vegan mayonnaise, salt and pepper. Using a potato masher or a fork, mash until most of the chickpeas are smashed. Aim to have plenty of whole chickpeas or larger pieces left in the mixture for a variety of textures. Add remaining ingredients and mix well. Eat or serve.