Tuna salad has always been one of my favorite meals, it’s delicious and enjoyable to make. Unfortunately, many people have allergies and dietary restrictions and can’t enjoy tuna salad. However, I found a way to make a “tuna” salad completely vegan and can also be gluten-free! This recipe is still delicious and captivates those original tuna salad flavors!

SAFETY WARNING! This recipe involves sharp blades that can cause harm. Make sure you’re comfortable using a food processor and a chef knife before continuing.

Step 1: Gather Ingredients and Tools

Ingredients

1 can chickpeas
1 clove garlic
½ cup carrots
½ cup celery ½ cup pickles
½ of a lemon
¼ cup green onion
¼ cup vegan mayo
Mustard to taste (~ ⅛ cup recommended)
Salt and pepper to taste
Romaine lettuce
Tortillas (optional)

Tools

Food processor
Cutting board
Mixing bowl
Chef knife
Peeler
Measuring cups (½, ¼, ⅛)
Strainer
Fork

Step 2: Preparations for Food Processor

Drain and rinse chickpeas in a strainer.

Peel your garlic clove.

Cut half of a lemon with a chef knife.

Prepare ¼ cup of vegan mayo, and mustard (~ ⅛ cup recommended).

Step 3: Adding Ingredients Into the Food Processor

Squeeze half of the lemon into the food processor.

Add the strained chickpeas, peeled garlic clove, ¼ cup of vegan mayo, and mustard (~ ⅛ cup recommended) into the food processor.

Step 4: Processing

Make sure the lid is secure and process ingredients for 5-10 seconds.

Step 5: Transfer to a Mixing Bowl

Transfer the “tuna” from the processor into a mixing bowl with a fork.

Step 6: Preparing the Vegetables

Rinse your carrots, celery, and green onion with cold water.

Peel your carrots with a peeler and halve them lengthwise with a chef knife to make cutting easier.

Chop ½ cup of carrots, ½ cup of celery, ½ cup of pickles, and ¼ cup of green onion with a chef knife into small pieces (sizes can vary depending on preference).