Southern Mock Tuna Salad, Quick Plant-Based Recipe
Mock Tuna Salad is the easiest and most filling meal to make in 10 minutes or less. It’s a one bowl ( ninja-blender cup) recipe that won’t dirty a lot of dishes.
I remember going vegan in college. I was determined to stick it through but new cooking and pressed on time. This was my go-to recipe on lazy and busy days in school, and it still is. The chickpeas provide excellent benefits.
Benefits of eating chickpeas
- Major aid in weight loss
- Improves digestion due to high levels of dietary fiber.
- Helps Protect Against Heart Disease , Diabetes, and Cancer.
- Provides key vitamins and minerals (Vitamin C, K, iron, phosphorous, magnesium, copper and zinc, and many more.)
- and many more benefits!
Ok, enough “selling” this recipe, let’s get into it.
SOUTHERN MOCK TUNA SALAD
[VEGAN TUNA SALAD ]
Relish – 3 Tablespoons
Vegan Mayo – 2 1/2 Tablespoons
Nutritional Yeast – 1 Teaspoon
Garlic Powder – 1 Teaspoon
Onion Powder – 1 dash
Black Pepper – 1/8 Teaspoon
Salt – 1/8 Teaspoon
*optional topping: celery flakes, paprika, and black salt
Add Chickpeas to blender (and blend!)
Blend the chick peas (garbonzo beans) to desired consistency. For a creamy salad, let blend until all chickpeas are broken down. For a chunkier salad, mash with fork instead.
I recommend using a can of chickpeas opposed to dry beans for flavor
Add Vegan Mayo and Blend
Add vegan mayo to the mashed chickpeas. Blend (or mix with spoon) to disperse mayo to all of the mixture.
Add remaining Ingredients
Add in the remaining ingredients to the blender (or bowl) and mix well.
Garnish Mock Tuna with celery flakes, paprika, and black salt. You could also add the Mock Tuna to toasted wheat bread or bagel. Or, add nothing at all and eat it plain. The options are endless!