Vegan Tuna Salad recipe

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Ingredients

½ cup olive oil
¼ cup soy milk
1 teaspoon sea salt
1 teaspoon white sugar
1 teaspoon Dijon mustard
1 teaspoon rice vinegar
1 cup drained canned chickpeas (garbanzo beans)
½ cup chopped dill pickles
1 stalk celery
¼ cup dried chopped onion
1 teaspoon dried dill weed

Nutrition Info

170.6 calories
carbohydrate: 10 g
cholesterol: : -
fat: 14 g
fiber: 1.7 g
protein: 2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 448.7 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard, turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill, blend until mixture is evenly chopped.

Recipe Yield

8 servings

Recipe Note

I am a vegan. I was craving tuna salad sandwich. This was perfect. You can't even tell you are not eating tuna salad. Use as you would in sandwiches.

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