🥗 Vegan Tuna Salad – Fresh, Zesty, and Ocean-Inspired

This plant-based take on tuna salad uses chickpeas and seaweed to deliver that classic ocean flavor—without the fish.

🛠 Kitchen Tools

• Hand blender or food processor

• Knife and cutting board

• Mixing bowl

📋 Ingredients

Serves 2–3

• Cooked chickpeas: 2 cups

• Nori seaweed (1 sheet, ground into powder)

• Vegan mayonnaise: 2 tablespoons

• Lemon juice: 2 tablespoons

• Celery (finely diced): 3 stalks

• Tomato (deseeded and diced): 1/2 unit

• Onion (finely chopped): 1/2 unit

• Salt and pepper, to taste

👨‍🍳 Instructions

• Blend the baseGrind the nori seaweed in a food processor until powdered. Add the chickpeas and pulse until chunky but combined.

• Mix the saladTransfer the chickpea mixture to a bowl. Add diced celery, tomato, and onion. Mix in the vegan mayo and lemon juice. Season with salt and pepper to taste.

• Combine and chillStir everything together until fully mixed. Let it chill for 15–20 minutes before serving for best flavor.

🍽 Serving Suggestions

• Serve on whole grain toast or inside a wrap

• Add to a baked sweet potato for a hearty lunch

• Use as a dip with crackers or veggie sticks

💡 Why You'll Love It

✔ High in fiber and protein

✔ Fish-free but full of flavor

✔ Quick to make and meal-prep friendly