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Tuno salad, anyone?

Tuno Salad | www.thatwasvegan.com

A lot of people have their favorite “tuno” or chickpea salad recipe, but this one is the best. I’m not even kidding, it’s ridiculously good, especially if you ever enjoyed that other version during your pregan days. Why? Well for one, the Old Bay seasoning really makes it taste fishy (but not in a gross way). Also the smooshed up chickpeas have a texture and consistency that is reminiscent of tuna from a can. Is it exactly the same? Obviously not, but it is a very enjoyable, very compassionate version that I hope you’ll all try and enjoy!

I bring my lunch to work nearly everyday, so when I make a recipe that both stores and travels well I tend to make enough to last me the week- and this is no exception. I’ll eat it in a sandwich, in a wrap, on a cracker, on my finger. I think you get the point. The last time I made it I went the appetizer route, serving it on crackers, and Jason and I munched on it while watching football. It was a party of two, but I think it would be great  to bring to a larger gathering too!

Tuno Salad and crackers2

You know how else this stuff is amazing? Inside a tomato! Or as a tuno melt!


 

Tuno Salad
Serves 6
A delicious chickpea version of everyone's favorite childhood sandwich!
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Ingredients
  1. 32 oz chickpeas, drained and rinsed
  2. 6 tablespoons Vegenaise
  3. 1/3 cup sweet relish
  4. 1/3 cup diced red pepper (sweet, bell or hot, depending on your taste!)
  5. 1 teaspoon Old Bay seasoning (don't skip this, it makes the dish!)
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon sea salt
  8. pinch of black pepper
Instructions
  1. Pulse the chickpeas 2-3 times in your food processor OR mash them in a bowl with a fork. Don't leave too many whole beans, but also don't make the mixture too smooth.
  2. Stir in remaining ingredients and mix well. Serve on bread, wrap, crackers, fingers!
That Was Vegan? http://www.thatwasvegan.com/

 

 

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{ 30 comments… add one }
  • Allison B. December 6, 2011, 6:06 am

    I love tuno salad sandwiches, going to try this one next!

    • Barb December 6, 2011, 2:20 pm

      Me too, one of my faves! Let me know how it turns out 🙂

  • Christy December 6, 2011, 1:21 pm

    Glad I found your blog, love the pictures!

  • Hannah (BitterSweet) December 7, 2011, 5:20 pm

    I must say, that looks pretty darn fancy for chickpea salad on crackers. Nice photo!

    • Barb December 8, 2011, 7:01 am

      That is a wonderful compliment coming from such a talented photographer- you just made my week! 🙂

  • Shalini March 13, 2012, 6:30 am

    OMG!! I made this the other night and wow! This is definitely going to be a staple in my kitchen. Even my carnivore bf loved it. I had it with some raw crackers and it’s now my new favorite snack. Thanks!

    • Barb March 13, 2012, 12:55 pm

      Yay! I’m so happy to hear that! This is a favorite of mine, and I actually haven’t made it in a while… now I’m craving it 🙂

  • allarminda June 27, 2012, 7:54 am

    I made this last night and LOVED it. I forwarded the recipe the night before that to a friend, who made it for her family and they loved it, too. I hope you’re staying cool and that the wildfires aren’t a threat to you and your loved ones.

    • Barb July 2, 2012, 6:05 am

      That’s wonderful, thank you so much for letting me know! 🙂 And thank you especially for the well-wishes, we’re all doing just fine.

  • Stephanie Day Leming June 29, 2012, 11:30 am

    I made this today – it’s 109 degrees outside, and the thought of cooking anything for lunch made me nauseous. I didn’t have any red pepper, so I left that out. I also “upped” the Old Bay to 1 tsp and added a pinch of dulse flakes since I was making it for a fan of real tuna. We had it on lightly toasted sprouted grain bread with farmers’ market tomatoes. YUM. Thank you for sharing, this is going to be a go-to lunch recipe from now on.

    • Barb July 2, 2012, 6:06 am

      That Old Bay is really good, huh? 🙂 I’m glad you liked it!

  • Terri Cole July 9, 2012, 11:56 am

    pardon my french, but damn! this is good stuff! thanks for sharing your recipe!

    • Barb July 9, 2012, 11:57 am

      Ha, you made me laugh! You’re very welcome 🙂

  • Shane September 13, 2013, 9:19 pm

    Hi there,

    First, I just want to say thanks. I am new to this vegan thing and your website has been very helpful. Second, I would like to say this is the best tuna salad I have ever had. No one around me seems to have Old Bay seasoning so I just ended up using some other seafood seasoning and it still turned out great. That being said, I would like to make a suggestion about preparing this dish. Instead of using a fork to mash the chickpeas, put them in a zip lock bag and use that old meat tenderizer to smash the crap out of them. Way faster and a lot more fun. Thanks again.

    • Barb September 16, 2013, 6:42 am

      Well, welcome to “veganism” and thanks for the idea on mashing the chickpeas… it sounds like much more fun!

  • Terri Cole April 26, 2014, 12:23 pm

    Barb, the recipe is gone!!

  • Kat W May 4, 2014, 7:12 pm

    Heya, Barb! I’d love your recipe for tuno salad as well. Hope you’ll be able to put it back on here! Thank you!

    • Barb May 5, 2014, 12:40 pm

      Oops, technical glitch. It’s back up now!

      • Kat W May 10, 2014, 9:24 am

        Thank you so much! Can’t wait to try!

  • Maryan June 22, 2014, 11:25 am

    Very quick to make. We liked it but it tasted a little bit like tarter sauce. As my husband was eating it he had to ask “is there any tuna in this” so you know it tasted like tuna! It is a nice and light dish for summer.

  • Michael November 17, 2015, 11:33 am

    I made this and my whole family thinks it’s delicious! A couple of notes:
    – This makes a huge batch, way more than a can of real tuna would make. You could definitely use the smaller-sized cans of chick peas and half the recipe.
    – I strayed a bit from the recipe… Instead of chopped peppers I used a couple of dill pickles cut into tiny pieces. Also, I put one extra tbsp of veganaise in the mixture, thinking it wasn’t going to be moist enough – oops I shouldn’t have doubted the recipe! So then I remembered that sometimes oatmeal is used in veggie burgers and meatless meatballs. I sprinkled in some steel cut oats and voila! Although it changed the colour a bit, the oats absorbed the excess moisture from using too much mayo, and seemed to “meat up” the texture of the “tuna.”
    Next time I’ll follow the recipe exactly as written, but man is this ever good!

    • Barb November 17, 2015, 12:37 pm

      Great tip about the oatmeal!

  • Nicole March 6, 2016, 11:00 am

    Omg delicious! I added some garlic but this is so goood!

    • Barb March 7, 2016, 3:28 pm

      I’m happy to hear you liked it!!!!

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