Fake Tuna or Egg Salad


· 1 can hearts of palm, roughly chopped

· 1 can chickpeas, rinsed, drained, and mashed* see note

· ½ cup finely diced celery

· ¼ cup finely diced white onion

· ½ cup vegan mayo or the amount to your desired of creaminess* see note

· ½ tsp of black salt* see note

· ½ tsp of freshly ground black pepper


1. Mix together all your ingredients and enjoy!

2. I served these as open-faced Tuna Melts, with chao cheese slices and toasted in a panini press. I made this amazing garlic herb round this morning so that was the bread base. Yum!


· This lasts for a few days in the fridge, but the onion flavor can get a little intense. If you love onion, great! If not, you might want to omit the onion and just mix in when you are ready to serve.

· You can save the chickpea brine and use that to make your own vegan mayo. I had Vegan Hellman’s on hand so I used that.

· Black salt gives things an eggy type flavor. It is more intense in flavor than regular salt. If you use regular sea salt, then up the salt to 1 teaspoon. You can find black salt on Amazon or in Indian grocery stores.

· If you want to make this “fishier” in flavor, omit the black salt and swap for dulse flakes or kelp granules. You can also use a crushed up Nori sheet if you have that.

Adapted from: Vegan Meal Prep by Fields

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