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.





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

Ingredients for mock Tuna


Step One

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

Step Two

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.

Step Three

Add remaining Ingredients

Add in the remaining ingredients to the blender (or bowl) and mix well.

Step Four


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!


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