Easy, Quick and Delicious Vegan "Tuna" Mayo Salad - Tastes Better Than

A delightfully textured sandwich filling, Chickpea (not Tuna) Mayo salad tastes unusually reminiscent of its fishy counterpart but without the cruelty.

Inspired by my super fast hot and sour soup and my easy chilli crisp noodles, I love to create dishes that can be prepped in less than 10 minutes!

I like to make a double batch of this on the weekend. This is the kind of simple sandwich filling that encourages numerous repeat visits to the fridge on a Saturday afternoon. Two slices of soft bread, a leaf of lettuce, and a sneaky pickle straight out of the jar with no plates required make this a perfect lunch while watching re-runs of Flipper.

I also like to serve this as a healthy vegan game-night dip alongside by cauliflower buffalo wings. I simply add a little more mayo it, to make it a more scoopable, and serve it with saltines or your favourite chips!

Aside from chopping a bit of onion and celery, this really has only two steps: mashing the chickpeas (which seems to take longer than it should) and stirring in the other ingredients. My super fast, super easy vegan tuna mayo is a dream to make!

• tinned chick peas, drained
• finely chopped celery and onion
• nutritional yeast
• mustard
• vegan mayo

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Using a fork, mash up the chickpeas, then mix in the celery and onion

Stir in the other ingredients and taste for seasoning and that's it!

Hint: If I have it, a little powdered seaweed adds a nice flavour to the tuna, but it is just as good without it!

• Chickpeas - you could use cannellini beans instead but they might be a slightly mushier texture, but I know that some people can't tolerate chickpeas, so give these a go!
• Celery - if you hate celery, just omit it, or perhaps use some finely chopped cucumber instead

• Spicy - add chili pepper flakes or fresh chopped chilli to the chickpeas if you like it a bit spicy!
• Deluxe - add some finely chopped olives and a chopped gherkin (but reduce the amount of salt)

Store the prepared chickpea-tuna in an airtight container in the fridge for up to 3 days.

You can't freeze this mixture.

Try serving this in a baked potato instead of your usual baked beans!

Looking for other recipes like this? Try these:

Easy Vegan Chilli Crisp Noodles Recipe

How to Make Spicy Vegan Cauliflower Buffalo Wings

The Best Vegan Zucchini and Corn Fritters Recipe - Easy and Delicious

How to Make Vegan Corn Ribs