Vegan tuna salad
Discover the exquisite flavors of our vegan tuna salad, bursting with fresh ingredients and delicious plant-based alternatives. Perfect for a light and nutritious meal option.
Ingredients:
- 1/2 cup Chickpeas (cooked or canned)
- 1/2 cup Sunflower seeds
- 2 Marinated artichoke hearts
- 1/2 Red onion, roughly chopped
- 1 teaspoon Apple cider vinegar
- Zest and juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Nutritional yeast flakes
- Juice of half a lemon
- 3 Gem lettuce, stem removed
- 1 punnet cherry tomatoes, or 4-5 small vine-ripened
- 1/2 Red onion, finely sliced
- BA’s Marinated Mixed Beans (I use 1 cup of cooked chickpeas only in this recipe)
- Radish, to serve
- Dill, to serve
Instructions:
- Place all tuna components in a food processor and blend on high speed until well mixed. Aim for a slightly textured paste consistency. Keep aside.
- Mix mustard, olive oil, nutritional yeast, and freshly squeezed lemon juice in a small bowl to prepare the dressing. Stir well to combine and then keep it aside.
- In a big bowl, toss together lettuce, tomatoes, onions, marinated chickpeas, prepared dressing, and dollops of the tuna mixture. Stir thoroughly to mix everything, then top it off with thinly sliced radish and fresh dill.
Summary:
- Calories: 1192 kcal
- Fat: 66 g
- Protein: 55 g
- Carbs: 122 g
- Potassium: 2738 mg
- Magnesium: 425 mg