This wonderfully fresh and savory vegan 'tuna' salad delivers that classic salty flavor—without catching a single fish. As a vegetarian chef trainee, I've perfected this recipe, and it stores beautifully in the fridge for days, making it ideal for meal prep.
Ingredients for 4 servings
- 1 can of organic chickpeas
- 2 celery stalks
- 4 pickles
- 1 large tbsp capers
- 1 handful of sunflower seeds (toasted)
- 3 tbsp mustard
- 3 tbsp tahini
- 1 to 2 tbsp seaweed flakes (available at health food stores)
- Juice of ½ lemon
- Agave syrup (to taste)
How to make it
- Rinse the chickpeas and drain well.
- Mash the chickpeas with a potato masher for a chunky texture.
- Finely dice the celery stalks and pickles.
- Combine all ingredients in a bowl. Season with lemon juice, agave syrup, salt, and pepper to taste.
- Tip: No seaweed flakes? Shred a nori sheet for that authentic ocean flavor.
About Annemiek
Annemiek (46), a seasoned journalist from Haarlem, lives with her boyfriend and two sons (11 and 9). An avid cyclist, she recently completed vegetarian chef training alongside her busy life of work and family—bringing authentic expertise to her plant-based recipes.
