This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Vegan Artichoke “Tuna” Salad!
Over the last month or so, I’ve been on a mission to put my pantry non-perishables to work and in that pursuit, this Vegan Artichoke Tuna Salad came to life. It was a moment in which I was sure that I still had a can of chickpeas (among my collection of other cans) that I could use to make a chickpea tuna salad but seemed to have every canned bean varietal except chickpeas. I thought black beans would be too dark and I was saving my black eyed peas for a stew so I grabbed the lone artichoke heart can instead.
The thing about canned goods is they tend to have a brine-y flavour–artichoke hearts being no exception. So, in theory, I thought it would make a great “tuna” salad and it did! This is also a wonderful option for any plant based eaters that have trouble digesting beans, because most vegan “tuna” recipes will call for some type of bean.
What’s most important to re-creating a vegan “tuna” salad is focusing on the add-ins and the sauce. As I always say, treat your vegan “tuna” salad as you would regular tuna salad. If you’ve got a funky secret ingredient you love to throw into tuna salad, throw it into this one too! Everyone makes tuna salad a little differently, so I’m going to provide a base recipe, but please do make it yours.
After you’ve added in the works, serve it on toast for an open faced situation, or sandwich in between two slices of your favourite crusty bread. If you’re looking for some vegan and gluten free bread options, you can check out this list!
This Vegan Artichoke “Tuna” Salad is vegan, gluten free, refined sugar free and oil free. It can be meal-prepped and is great for on-the-go munching. No cooking required, and it comes together in 15 minutes or less!
What’s in this Vegan Artichoke Tuna Salad?
- Artichoke hearts
- Red onion
- Vegan mayo (you can use a cashew cream base, storebought, a tahini based sauce or even non-dairy yogurt for extra tang)
- Dulse (optional)
- Any other add-ins you like!
Secrets to success
For best results, I highly recommend chopping your ingredients in uniform size. It makes it easier to eat, and sandwich! You can choose how chunky, or how chopped you like your salad.
Also, if you’re not eating your salad right away, you can store it in the fridge to chill. It should also keep in the fridge for about 2-3 days safely.
If you like this recipe, try…
- Kale Caesar Salad with Crispy Chickpea Croutons
- White Bean and Kale Salad
- Pesto Power Salad
- Crunchy Rainbow Soba Salad
- Rainbow Tempeh Rolls
- Creamy Kale Artichoke Dip
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Vegan Artichoke "Tuna" Salad (gluten free, oil free)
- 1 15- oz can of artichoke hearts in water diced
- 1/4-1/2 cup vegan mayo cashew cream or unsweetened, plain, non-dairy yogurt
- 2 tsp fresh lemon juice
- 1 tsp dijon mustard
- 1/3 cup red onion diced
- 1/4 cup celery diced
- 1 tsp dulse flakes
- salt and pepper to taste
- other add-ins
- pickles or pickle juice
- Whisk mayo, lemon juice, mustard and salt and pepper. Adjust to taste, then add all ingredients and toss to evenly coat.
Nutrition information is automatically calculated, so should only be used as an approximation.