Vegan And Vegetarian Tuna Salad Alternatives

Chickpea Salad

Ingredients

Chickpea Salad

Ingredients:

– 1 (15-ounce) can chickpeas, rinsed and drained

– half cup finely chopped celery

– 1/2 cup finely chopped purple onion

– 1/4 cup finely chopped recent parsley

– 1 tablespoon olive oil

– 2 tablespoons lemon juice

– 1 teaspoon dried oregano

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– Optional: 1/4 cup chopped dill pickles or capers

Instructions

Chickpea Salad: A Vegan and Vegetarian Tuna Salad Egg Salad Alternative

Ingredients:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup pink onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup mayonnaise (for vegan choice, use vegan mayonnaise)
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Optional: chopped contemporary dill or parsley for garnish

Instructions:

1. In a large bowl, mix the chickpeas, purple onion, and celery.
2. In a separate bowl, whisk collectively the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the chickpea mixture and stir to combine.
4. Taste and modify seasonings as wanted.
5. Garnish with chopped fresh dill or parsley, if desired.
6. Serve immediately or refrigerate for later enjoyment.

White Bean Salad

Ingredients

For the White Bean Salad, you will need:

2 15-ounce cans Great Northern beans, rinsed and drained

1 3-ounce container marinated artichoke hearts, chopped

1/2 cup chopped pink onion

1/2 cup chopped celery

1/4 cup sliced almonds

1/4 cup chopped fresh parsley

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

White Bean Salad

Ingredients:

• 2 (15-ounce) cans of white beans, rinsed and drained
• 1 large celery stalk, chopped
• 1/2 cup red onion, chopped
• 1/4 cup chopped contemporary dill or parsley
• 1/4 cup vegan mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1.

In a large bowl, mix the beans, celery, onion, and dill or parsley.

2.

In a small bowl, whisk collectively the mayonnaise, lemon juice, mustard, salt, and pepper.

3.

Pour the mayonnaise mixture over the bean combination and toss to coat.

4.

Serve immediately or refrigerate for later.

Sunflower Seed Salad

Ingredients

Sunflower Seed Salad

Ingredients

1 cup raw sunflower seeds

1/2 cup chopped celery

1/2 cup chopped red onion

1/4 cup chopped dill pickles

1/4 cup chopped contemporary parsley

1/4 cup vegan mayonnaise

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Sunflower Seed Salad

Ingredients:

– 1 cup sunflower seeds, unsalted and raw

– half cup celery, finely diced

– half cup pink onion, finely diced

– 1/4 cup mayonnaise (or vegan mayonnaise)

– 1 tablespoon Dijon mustard

– 2 tablespoons lemon juice

– half of teaspoon salt

– 1/4 teaspoon black pepper

Instructions:

1.

In a meals processor, pulse the sunflower seeds until they are finely floor but not powdery.

2.

Add the celery, purple onion, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the food processor and pulse till mixed.

three.

Transfer the salad to a bowl and refrigerate for no much less than 30 minutes before serving.

4.

Serve the sunflower seed salad on sandwiches, wraps, or crackers.

Edamame Salad

Ingredients

– 2 12-oz. luggage frozen shelled edamame

– 1 cup chopped celery

– 1 cup chopped purple onion

– 1 cup chopped fresh parsley

– 1 cup chopped walnuts

– 1 cup grape tomatoes, halved

– 10-15 black olives, halved (optional)

– 1/2 cup vegan mayonnaise (see recipe below)

– 1/4 cup lemon juice

– 1 tbsp. ready yellow mustard

– 2 cloves garlic, minced

– 1 tsp. smoked paprika

– half tsp. kosher salt

– 1/4 tsp. contemporary ground black pepper

– Chopped fresh parsley for garnish (optional)

Instructions

Edamame Salad

Ingredients:

– 1 pound frozen edamame (shelled)
– half of cup chopped pink onion
– 1/2 cup chopped celery
– 1/2 cup chopped carrots
– 1/4 cup chopped contemporary cilantro
– three tablespoons rice vinegar
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon honey
– 1 teaspoon grated recent ginger
– 1/4 teaspoon garlic powder
– 1/4 teaspoon black pepper

Instructions:

1. Cook the edamame according to the package deal instructions. Drain and rinse underneath cold water.
2. In a big bowl, mix the edamame, pink onion, celery, carrots, and cilantro.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic powder, and black pepper.
4. Pour the dressing over the edamame mixture and stir to coat.
5. Serve instantly or chill for later.

Jackfruit Salad

Ingredients

Jackfruit Salad

Ingredients:

2 cups shredded jackfruit
half cup celery, diced
half of cup purple onion, diced
1/4 cup carrots, diced
1/4 cup pickles, diced
1/4 cup vegan mayonnaise
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
half of teaspoon salt
1/4 teaspoon black pepper

Instructions

Jackfruit Salad

Ingredients:

• 1 (15-ounce) can of younger jackfruit, drained and rinsed
• 1/2 cup of purple onion, finely diced
• 1/2 cup of celery, finely diced
• 1/4 cup of contemporary parsley, chopped
• 1 tablespoon of vegan mayonnaise
• 1 tablespoon of dijon mustard
• 1 teaspoon of lemon juice
• Salt and black pepper to taste

Instructions:

1. In a large bowl, mix the drained and rinsed jackfruit, red onion, celery, and parsley.
2. In a separate bowl, whisk together the mayonnaise, dijon mustard, and lemon juice.
3. Pour the dressing over the jackfruit combination and stir to combine.
4. Season the salad with salt and black pepper to style.
5. Serve the salad instantly or chill it for later.