New-York Style Vegan Tuna Salad
Vegan version with a twist. Chickpeas, jackfruit, and vegan mayonnaise with the addition of onions, grated carrot, and seaweed powder! This excellent salad gets even better the day after. Great on a sandwich, a bagel, or savory waffle.
Equipment
Ingredients
- 1 can jackfruit with salted water (not sweet :)
- ⅓ cup cooked chickpeas
- 1 medium onion, chopped
- 1 grated carrot
- ½ - 1 Tbsp kelp granules or half nori sheet, crumbs
Dressing
- ½ cup vegan mayonnaise
- 1-2 Tbsp fresh lemon juice by taste
- ⅛ tsp ground black pepper
- pinch turmeric optional
- ½-¼ tsp black salt kala namak
Instructions
- Drain the contents of the jackfruit into a bowl and separate the fibrous part from the hard part - the one that looks like artichoke bottoms. Next, remove the seeds (you can save them for other uses).
- Chop the chickpeas and the solid part of the jackfruit in several pulses in a food processor or potato masher and the hard part of the jack in a fork. Return to bowl.
- Crumble the fibrous part of the jackfruit, but not too much - we want to maintain the fibrous texture. Return to bowl
- In a small bowl, mix together the sauce ingredients.
- Add onion, carrot, seaweed, and sauce and mix well.Taste and adjust seasoning if necessary. If the salad looks a little "dry," - do not be ashamed to add more mayonnaise :)
- Place in the refrigerator for several hours - preferably overnight to allow flavors to develop.
- Serve in a sandwich, on a bagel, or savory waffle, garnish with green onions, chives, cherry tomatoes, black olives, cucumbers, or lettuce.
Tried this recipe?Let us know how it was!