Tuna fish salad has a bit of nostalgia for me. I remember eating tuna melts in particular pretty frequently as a kid, and damn they were delicious, but being primarily plant based means I don’t get down with tuna like I used to.
No biggie, this Tuna-less salad is delicious in its own right, but hits the spot when the craving for tuna fish strikes.
So what’s the sub here? The ever versatile chickpea! Other than that, I used some vegan mayo, stone ground mustard, bread and butter pickles, cucumber, red onion and my favorite little zing- sliced peperocinis.
You can eat this salad on it’s own, on bread, in a wrap – really, eat it straight out of the bowl if the need compels you. This salad even won over my dad, who can be a little skeptical when it comes to things that look like other things that aren’t.
- 1 can garbanzo beans – drained and rinsed
- 1/4 red onion – diced into small pieces
- 1/4 cup pepperonicinis or more to taste – cut into small pieces
- 1/2 cucumber cut into quarters, seeded center removed and cut into small chunks
- 5-6 bread and butter pickles cut into small chunks
- 1/4 cup vegan mayo
- 2 Tbsp. stone ground mustard
- Salt and pepper to taste
- Place drained and rinsed garbanzo beans in a mixing bowl. With a potato masher, mash the beans until they reach a fairly smooth consistency.
- Prepare your red onion, cucumber, pepperoncinis and pickles, then mix into the bowl with the mashed garbanzo beans.
- Once thoroughly combined, add in your vegan mayo and stone ground mustard. Feel free to add more or less of either ingredient to suite taste.
- Season with salt and pepper.