Vegan Fish-Free Seafood Salad With Chickpeas and Tofu
This vegan fish-free seafood salad with chickpeas and tofu is the perfect recipe for your summer picnic or barbecue. This fish-free salad features flavors and texture of seafood without the cruelty.
Serve this vegan seafood salad as a side dish, in a sandwich, baguette, wrap, or even as a taco! This recipe is so easy and simple to make. The recipe features chickpeas, tofu, nori flakes, lemon juice, apple cider vinegar, capers, among other tasty ingredients. These include vegan mayo, celery, sweetcorn, capers, miso, onions, garlic clove, and mustard.
Once you’ve mixed all of the ingredients together, you simply pop the vegan seafood salad in the refrigerator for 30 minutes. And voila! Enjoy! I hope you like this recipe as much as I do.
Ingredients
- 1 tin chickpeas drained
- 100 g firm tofu crumbled
- 2 tbsp nori flakes buy or make from nori sheets
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 small gherkin finely chopped
- 1 tsp capers
- 1 tsp wholegrain mustard
- 1 tbsp miso
- 1 garlic clove minced
- 1 celery stick chopped
- 1/4 cup sweetcorn
- generous pinch of sea salt
- black pepper
- 2 spring onions chopped
- 4-6 tbsp vegan mayo add depending on taste preference.
Instructions
- Add the chickpeas to a large bowl and crumble in the tofu. Mash the chickpeas with a fork then add the nori, celery, sweetcorn, onion, garlic, 'tuna', gherkin, vinegar, miso, capers, mustard, salt, pepper and lemon juice. Mix together coating all the ingredients. now add the mayo then mix in. Pop in the fridge to chill for at least 30 minutes. Enjoy!
Additional Recipes
If you liked my vegan seafood salad recipe, then try making this fish-free soup with mushrooms and smoked tofu. According to the recipe’s author: “This vegan fiskesuppe, aka Norwegian fish soup, hits all the right notes of smoky, fishy, and chowdery.” In addition to smoked tofu, the recipe features ingredients like vegan butter, garlic cloves, a leek, celery, oyster mushrooms, vegetable stock, soya milk, vegan cream, lemon juice, and salt and pepper.
For more recipes that are summer cookout approved, try making this vegan chicken salad sandwich. According to the recipe’s author: “This vegan “chicken” sandwich recipe only calls for a handful of ingredients. These include meatless chicken strips, celery, green onions, vegan mayo, almond milk, and various seasonings. The recipe is so incredibly simple to make. Simply cook the vegan chicken strips, shred them in a food processor (or cut up into thin chunks) and add the other ingredients!”
Or how about this easy vegan pasta salad with lemon vinaigrette dressing? This recipe is quick to make. It’s refreshing and seasoned with a tasty lemon-mustard vinaigrette dressing. This pasta salad recipe is perfect for a quick lunch. You can easily pack it to-go for a picnic at the park, too! The recipe can be made in under 20 minutes. Black pitted olives add umami to this salad. Enjoy!
This recipe was republished with permission from Aaron Calder Vegan.
