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Vegan Tuna Pasta Salad

PREP 12 minutes
COOK 8 minutes
TOTAL 1 hour 20 minutes
Yield 6 servings
Created by: Charlene Carey
Vegan Tuna Pasta Salad Recipe
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!
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Course: Salad
Cuisine: Vegan

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.