Vegan Tuna Salad


I am a vegan. I was craving tuna salad sandwich. This was perfect. You can't even tell you are not eating tuna salad. Use as you would in sandwiches.

Prep Time:
10 mins
Total Time:
10 mins
8 servings


  • ½ cup olive oil

  • ¼ cup soy milk

  • 1 teaspoon sea salt

  • 1 teaspoon white sugar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon rice vinegar

  • 1 cup drained canned chickpeas (garbanzo beans)

  • ½ cup chopped dill pickles

  • 1 stalk celery

  • ¼ cup dried chopped onion

  • 1 teaspoon dried dill weed


  1. Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

Nutrition Facts (per serving)

171 Calories
14g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 171
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 449mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 2g
Vitamin C 3mg 14%
Calcium 21mg 2%
Iron 3mg 18%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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