Lunch just got more yummy! This vegan tuna salad from connoisseurusveg.com is everything you want in a mid-day meal. The chick peas infused with the flavor of the dulce flakes give it a texture and flavor reminiscent of actual tuna. This makes for a lunch or light dinner that is refreshing, flavorful and amazingly gratifying.
Ingredients
- 1 (14 ounce) can heart of palm, drained
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1/4 cup vegan mayo (I used Just Mayo)
- 1/4 cup finely chopped red onion
- 1 celery stalk, diced
- 2 tablespoons pickle relish
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon dulse flakes (or more, to taste)
- Salt and pepper to taste
Instructions
- Chop the hearts of palm into 1/2-inch pieces and place them into a small mixing bowl. Use a fork to shred the pieces (shred them finely, or keep them chunky – your call).
- Add the chickpeas to the bowl and lightly mash them with a fork or potato masher.
- Stir in the mayo, red onion, celery, relish, mustard, vinegar, and dulse flakes.
- Taste test and season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Serve.
