Healthy vegan mock tuna salad
Creamy mayo based sandwich salads are my favorites, but they are often full of unhealthy oil. Since we try to live mostly WFPB (whole food plant based) and avoid processed oil, I needed to find a healthier alternative for my sandwiches.
One day when I was searching for recipes for something else, I came over this mock tuna salad on Forks over knives. It doesn’t contain any mayonnaise, the sauce is made from tahini, mustard and other ingredients that are much more healthy than the sandwich salads I have made before. PERFECT!
You can adjust this salad to your own likings. Use tofu instead of chickpeas, or maybe white navy beans? Add corn and maybe some nori/kelp powder for a taste of the sea. Use other spices, do whatever you want! I love to experiment with recipes, and this weekend I will make an egg salad from this recipe by skipping the celery and adding black salt (Kala Namak, tastes just like eggs). I’m sure it will be awesome! Stay tuned for the recipe!
Ingredients for 6-8 sandwiches:
- 1 can of chickpeas, drained and rinsed
- 1 stalk celery, finely diced
- 1 small red onion, finely diced
- 1 small can of corn if you want, drained and rinsed
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- 3 tbsp Tahini
- 3 tbsp pickled cucumber, finely chopped
- 1 tbsp capers, chopped or whole
- salt, pepper
- one handful of sunflower seeds if you want that extra crunch
This is how you do it:
Put the chickpeas into a bowl and mash them lightly, use a fork or a potato masher. You are not making hummus here, so just mash about half of them lightly.
Add the vegetables and the rest of the ingredients and stir it all together. Adjust the taste to your liking by adding more spices, salt etc.
The salad is now ready, but it will taste even better after a little resting time in the fridge. Half an hour or so. But eat it right away if you want!
If you don’t mind oils, you can swap the tahini for vegan mayonnaise. Some dill would also be tasty. Or make a “chicken salad” by adding curry powder, chopped leek og spring onion, and chopped red sweet peppers.