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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."
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10 m servings 171 cals
Original recipe yields 8 servings

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  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; 14 g fat; 10 g carbohydrates; 2 g protein; 0 mg cholesterol; 449 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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The onion, pickle, and dill in this recipe will take you back to your mom's tuna sandwiches. Due to allergies, I haven't eaten tuna since 2007, and was eager to try anything to bring back that ...