This is the recipe for anyone who loves tuna salad but wants a plant-based version that doesn't feel like a consolation prize. Garbanzo beans get pulsed in a food processor until just chunky — not smooth, texture matters here — then stirred together with Dijon mustard, fresh lemon juice, celery seeds, chopped celery, and vegan mayonnaise into something that has no business being as satisfying as it is. The flavor profile is bright and savory, the texture holds up the way good tuna salad should, and the whole thing comes together in about five minutes. Serve it on crisp lettuce leaves with fresh tomato and carrot ribbons for something light and fresh, or spoon it over a bed of greens for something more substantial. Garbanzo beans are an excellent source of plant-based protein and fiber, and provide a sustained energy that keeps you full well past lunch. A practical, genuinely delicious recipe that earns its place in regular rotation.
A delicious vegetarian salad with ingredients similar to what you would find in a tuna salad recipe.
Shopping List:
- 1 15 oz. can garbanzo beans
- 3 tablespoons Veganaise or any vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon celery seeds
- 2 stalks celery, chopped
- Sea salt and fresh ground pepper to taste
- Fresh lettuce leaves, such as leaf lettuce, romaine or Boston lettuce
- Fresh tomato
-
Carrot ribbons or shredded carrot
Mixing Your Goods:
Rinse and drain garbanzo beans and then pulse in a food processor until just chopped – don't over-process, you want them to be chunky. Stir in rest of ingredients. Serve in lettuce leaves with fresh tomato and carrot. Can also be served over lettuce greens or in a salad.