If you’re looking for a delicious summer dish, you’ve got to try this vegan tuna pasta salad. It’s light, refreshing, and packed with flavors that really pop. Plus, you can whip it up in no time!
This recipe provides a tasty vegan option for tuna salad, ideal for hot days and convenient meal prep with minimal effort.
I know it can be tough to find satisfying vegan options, especially when cravings hit. This recipe is a lifesaver when you want something quick but still yummy. It’s a breeze to throw together and perfect for hot days when cooking feels like too much.
With just 20 minutes total prep and cook time, this creamy salad is simple enough for busy weeks. The heart of palm and chickpeas give it that savory taste while packing in protein and fiber. It’s the kind of meal that keeps you feeling good and energized.
If you want to add another fun dish to your warm-weather meals, check out my Vegan Sesame Miso Noodle Salad. It’s bright and flavorful, too!
Why You Will Love This Recipe
- Fresh and Crunchy , The mix of hearts of palm and chickpeas gives a satisfying texture that’ll keep your taste buds happy. It’s like a crunchy surprise in every bite.
- Tangy Flavor , With a splash of lemon and creamy cashew mayo, each scoop delivers a refreshing tang that’s oh-so-refreshing, especially on a hot day.
- Quick Prep Time , This salad comes together in no time, making it a breeze for those hectic days when you want something delicious without the fuss.
- Easy Storage , You can make a batch and store it in the fridge for up to five days. Perfect for meal prep and quick lunches throughout the week.
Ingredient Notes
- Hearts of palm: This adds that lovely seafood vibe to your salad. If you can’t find it, artichokes or cooked asparagus work just as well!
- Chickpeas: They bring a great texture and protein kick! If you’re out, white beans or lima beans will do just fine instead.
- Whole grain elbow macaroni: These noodles give a hearty base to your dish. Make sure to cook them al dente so they don’t get mushy!
- Cashew mayo: It’s creamy and rich, making your salad feel indulgent. Start with half, then add more to get your desired creaminess.
- Lemon: A squeeze of fresh lemon brightens everything up. Go for a juicy one , it’ll make a big difference!
- Green onions: They add a fresh crunch and nice bite. If you don’t have them, red onion or chopped shallots can step in nicely.
- Fresh peas: These little gems add sweetness and a pop of color. If fresh isn’t an option, frozen or canned will work too!
- Dijon mustard: It gives that tangy punch we all love! Stone-ground mustard can be an awesome substitute if you’re out of Dijon.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If your pasta ends up mushy, remember to cook it al dente and rinse immediately with cold water to stop the cooking process.
- When prepping the salad, using a vegetable chopper can save you time and help you cut everything uniformly for a better texture.
- If you want to control creaminess, start with just half the cashew mayo, then adjust according to your preference.
- For perfectly moist chickpeas, ensure they are fresh and drain them well before adding to the salad.
- If the salad tastes too salty, simply adjust the black salt or switch to regular salt for a milder flavor.
Serving Suggestions
- Pair the vegan tuna pasta salad with crusty bread for a satisfying meal. Serve alongside a fresh fruit salad for added brightness.
- This salad complements wraps, tacos, or as a filling for sandwiches. Use leftovers to create a filling for sweet potatoes or stuffed peppers.
- Garnish the salad with additional parsley for a fresh finish. Drizzle a tangy vegan dressing on top for more flavor.
Storage Guidelines
- To keep your vegan tuna pasta salad fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container at refrigerator temperature for up to 5 days.
- Freezing: Place the salad in a freezer bag, removing excess air. Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Defrosting: Allow the salad to thaw overnight in the refrigerator for safe and quick preparation.
Recipe Variations
- You can use artichokes or cooked asparagus in place of hearts of palm for a different texture and flavor.
- Add 1 tablespoon of stone-ground mustard and 1 teaspoon of garlic powder for an additional kick.
- Either use white beans or lima beans as a substitute for chickpeas, depending on your preference.
- If serving a larger group, scale up by doubling the pasta to 16 ounces and the cashew mayo to 2 cups.
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Vegan Tuna Pasta Salad
This vegan tuna pasta salad combines hearty chickpeas and hearts of palm for a refreshing and satisfying meal. Enjoy the blending flavors that make this dish a perfect fit for summer picnics or family gatherings!
Equipment
- Large food processor
- Colander
- Large Bowl
- cooking pot
Ingredients
- 1 jar hearts of palm in water or brine 14.4 ounces or 408 grams, drained
- 1 can chickpeas 15 ounces or 425 grams, drained
- 8 ounces dry whole grain elbow macaroni noodles (227 grams) or gluten-free noodles
- ½ cup green onions chopped
- ½ cup celery chopped
- 6 baby bell peppers diced or 1 red bell pepper, diced
- ½ cup green peas (fresh, canned or frozen, cooked)
- ½ cup sliced grape tomatoes
- ½ lemon squeezed
- 1 cup cashew mayo divided (reserve 1/2 cup)
- 2 Tablespoons chopped seaweed dulse or sea kelp granules
- 2 teaspoons black salt
- 2 Tablespoons Dijon mustard
- ¼ cup chopped parsley 15 grams
- ½ cup green peas (fresh, canned or frozen, cooked)
- 3 Tablespoons seaweed dulse or sea kelp granules
- 2 teaspoons black salt
- 2 Tablespoons Dijon mustard
Instructions
- Start by boiling water in a cooking pot and adding the elbow macaroni. After about 8 minutes, the pasta should be al dente – firm to the bite. Rinse it under cold water immediately to stop the cooking process.
- In a large bowl, add the hearts of palm and chickpeas. Use a fork to gently break up the hearts of palm until it resembles flaky tuna. Be careful not to mash it too much to avoid a mushy texture.
- Toss in the chopped green onions, celery, diced bell peppers, green peas, and grape tomatoes. Stir everything to distribute evenly. The mixture should look colorful and fresh.
- Squeeze in the lemon juice, then add the reserved cashew mayo, chopped seaweed, black salt, and Dijon mustard. Stir until everything is well-coated without over-mixing to maintain texture.
- Add the chopped parsley and gently fold to incorporate it. Avoid vigorous stirring to keep the chickpeas intact for the preferred texture.
- Let the salad chill in the fridge for about an hour before serving. This allows the flavors to meld beautifully. Check the salad after an hour to prevent excess moisture absorption.
Notes
Storage Tips: The vegan tuna salad will last for 5 days refrigerated in an airtight container. Best enjoyed chilled, use a vegetable chopper to speed up vegetable preparation for uniform cuts. For a creamier texture, start with half the cashew mayo and adjust to taste. Ensure chickpeas are fresh and well-drained for optimal moisture. If the salad tastes too salty, adjust the black salt accordingly.
Expert Tips: If your pasta ends up mushy, remember to cook it al dente and rinse immediately with cold water to stop the cooking process. Ensure that the chickpeas are fully drained and rinsed for the perfect texture.
Reheating Instructions: This salad is served cold; no reheating is necessary.
Serving Suggestions: Serve with crusty bread on a picnic blanket, pair with fresh fruit salad, and garnish with additional parsley for color.
Recipe Variations: Add diced cucumbers for extra crunch, incorporate avocado for creaminess, or include capers for a salty, briny flavor.
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