This vegan tuna salad is a delicious and easy way to enjoy a plant-based version of the classic sandwich filler. It uses hearts of palm (no chickpeas needed) as the main ingredient, along with some fresh herbs, veggies and seasonings. It’s creamy, tangy, crunchy and full of flavor. You can make it in 15 minutes and enjoy it as a wrap, sandwich, salad or snack. It’s vegan, gluten-free and high in protein and fiber.
What are hearts of palm?
Hearts of palm are the edible inner core of certain types of palm trees. They are harvested from various regions, such as Southeast Asia, Central and South America. They are usually canned and preserved in brine, and have a tender texture and mild taste. They are rich in fiber, vitamins, minerals and protein, and low in calories.
Ingredients for vegan tuna salad:
- Hearts of palm or jackfruit
- Celery or fennel bulb
- Red onion or green onion
- Fresh herbs- parsley, dill or cilantro or a mix
- Pickles, sweet pickle relish or capers
- Mayo or vegan mayo
- Whole grain mustard
- Salt and pepper
- Optional additions: dulse flakes, lemon zest or chili flakes
How to make vegan tuna salad:
- Drain the hearts of palm and chop them into small pieces.
- Put the hearts of palm and the rest of the ingredients in a large bowl and toss to combine.
- Season with salt and pepper to taste. You can also add some dulse flakes for a fishy flavor, lemon zest for freshness or chili flakes for some heat.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, add some diced avocado for creaminess and extra healthy fats.
- Enjoy your vegan tuna salad on bread, tortillas, lettuce leaves or avocado halves. You can also add some greens, tomatoes, sprouts or cheese if you like.
This vegan tuna salad will keep in the fridge for 3-4 days in an airtight container.
More recipes you might like:
- Hearts of Palm Ceviche
- Vegan Jackfruit Tacos
- Vegan Jackfruit Bulgogi Bowl
- Herby Chickpea Salad Sandwich
- Vegan Chickpea Salad Sliders with Herbs, Capers and Arugula
