This fabulous Chickpea Tuna Salad recipe is from Cathy Fisher with Straight Up Food. Made with chickpeas, fresh vegetables, and seasonings, this vegan tuna is going to delight your taste buds!
Begin by placing all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a food processor and set to the side for at least 15 minutes so the cashews can soften. A bean masher, potato masher, or fork also works well. I sometimes even use my Vitamix.
Place the garbanzo beans (aka chickpeas) into a food processor and pulse until the beans are broken but still flaky. Do NOT over blend.
Transfer the beans to a large bowl and add the diced celery, red onion, basil, and avocado and stir well. Check out these tips for how to tell if your avocado is ripe and ready to use.
Blend the dressing ingredients until smooth adding a little water as needed. Stir the dressing into the salad until well blended and serve.
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Notes
Recipe from Straight Up Food Cookbook and is called No-Tuna Salad. It is published with permission.Pro tips and substitutions
Kelp granules- Adding kelp lends a seafood flavor to this salad though it is optional.
Lower fat content- Substitute 3/4 to 1 cup cooked white beans for the cashews to lower the fat content of the dressing.