I don’t miss much about eating meat, poultry or fish, with the exception of tuna. Every once in a while, when my husband opens a can of tuna I catch a whiff and shamefully think, ‘Mmmm.’
There are plenty of wonderful vegan substitutes available for meat, but I’ve never been able to find a good one for tuna salad. I’ve tried alternatives using tofu and kelp powder (that was yucky) and nuts (not terrible, but didn’t taste anything like tuna). Then I decided I should come to terms with the reality that I would never find a stand-in that tastes like tuna. Unless I were to actually eat tuna, which I could never bring myself to do.
This is the ultimate tuna salad proxy!! I haven’t been this excited about a recipe in a long time. I can’t say much else about it, other than it tastes like tuna. Ironically, that wasn’t Susan from FatFree Vegan’s intention – it was just a chickpea salad to her, no fishiness planned. She doesn’t even think it tastes fishy.
Why don’t you be the judge?
Creamy Chickpea Salad (aka vegan tuna)
Adapted from FatFree Vegan
1 ½ cups cooked chickpeas
1/2 cup firm tofu, mashed well
2 tbsp vegan mayo
1 tsp Dijon mustard
¼ tsp celery salt
2 tsp lemon juice
1 tsp soy sauce
1/2 teaspoon salt, or to taste
¼ tsp dried thyme
¼ tsp dried parsley
generous grating of black pepper
Handful of spinach leaves, finely chopped
Pulse chickpeas well using a food processor or a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Serve as a sandwich filling, as a dip with crackers, or atop a bed of greens.