There’s a common misconception in the eyes of a meat eater that once someone goes vegan they shouldn’t still want to eat foods similar to what they once ate before going vegan. They do not understand why a vegan would buy meatless chicken tenders because ‘I thought you didn’t want to eat meat!’ ……..
I don’t want to eat meat or animal by products but that doesn’t mean I can’t enjoy a cruelty free substitute that tastes just as good or BETTER than the original product.
I was raised on many things from BLT’s to grilled cheese to tuna salad sandwiches. And now that I’ve gone vegan I’ve given up all the main ingredients to those meals. Luckily there are soooo many delicious, animal friendly substitutes and the one I’ll be sharing with you today is my vegan tuna salad recipe!
Okay I’ll be honest its not really my recipe. I originally found it while binge watching What I Eat In a Day videos on YouTube (my favourite place to find new ideas and recipes). A popular Australian vlogger named Bonney Rebecca mentioned this recipe in her video and I tried it as soon as I watched it. It is unreal!!
Although I used to detest the taste of mayonnaise growing up, I did love tuna salad sandwiches and tuna melts on English Muffins. Finding this recipe was super exciting and turned out so well! Of course I have absolutely no real following but hopefully some of you stumble upon this and find it to be as satisfying and successful as I found it!
Such simple ingredients. You should be able to walk down to your kitchen and just have all of these on hand already. What you’ll need is….
1 can chickpeas, rinsed and drained
1 tomato, chopped
1/2 dill pickle (I actually didn’t have one on hand so I used some relish…)
1/2 red onion, chopped
1 stalk celery
1 tbsp mustard
3 tbsp tahini
1 tbsp maple syrup (such a necessary touch, and ever so Canadian)
- Empty and rinse canned chickpeas into a bowl. Using a fork, lightly mash chickpeas while maintaining their texture.
- Next add your prepped tomatoes, dill pickle (or in my case relish), red onion, and celery.
- Add in the tahini, mustard and maple syrup.
- Mix well.
- Serve as desired. This recipe can be used as a sandwich (as I decided to), topping a bed of greens as a salad (great for gluten free eaters), or mixed with some pasta as a cold pasta salad.
Such a diverse and suuuuper simple meal to make.
One of the reasons this recipe appealed to me right away was because I do work full time and prepping for meals can sometimes become time consuming. This meal is simple and quick to prepare as well as very, very store able! Prep a large amount and be set for lunch and on the go snack all week long!
*Inspiration and credit to Bonney Rebecca