{"id":24584,"date":"2017-06-06T05:00:51","date_gmt":"2017-06-06T11:00:51","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=24584"},"modified":"2021-04-27T11:52:59","modified_gmt":"2021-04-27T17:52:59","slug":"vegan-mediterranean-un-tuna-salad","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-mediterranean-un-tuna-salad\/","title":{"rendered":"Vegan Mediterranean Un-Tuna Salad"},"content":{"rendered":"

This vegan mediterranean un-tuna salad is unbelievably reminiscent of the real thing. Most vegan tuna salads use a base solely derived from\u00a0mashed chickpeas. Although this version relies on the trusty beans as well, its base gets a helping hand from an unexpected veggie ingredient: artichokes. When pulsed in a food processor,\u00a0artichoke hearts take on a flaky texture that both looks and feels a whole lot like flaked tuna. Although this vegan un-tuna salad can be made with a strictly artichoke base (i.e., sans beans), I quite like the texture and protein-boost that the combination of artichokes and chickpeas provides.<\/em><\/strong><\/p>\n

\"Vegan<\/p>\n

I've always been someone who loves to graze and snack. My inattentive taste buds long for a variety of flavors at every meal, hence the reason there is an entire chapter dedicated to Power Bowls in my cookbook<\/a>.\u00a0I'm just about certain this trait was garnered from my sweet mother.<\/p>\n

Growing up, I\u00a0loved accompanying her on grocery shopping trips. Perhaps it was a sign of what was to come or maybe it was simply because it ensured my favorite snacks would end up in the grocery cart.<\/p>\n

Either way, one of my favorite parts about shopping with her was when she would stop by the deli counter and pickout a variety of pre-made salads. Once when we arrived home, she'd prepare a feast with a bit of each salad piled on our plates and plenty of crackers, sliced veggies, and warm baguette\u00a0to accompany the spread.<\/p>\n

One of my all-time favorite salads back then was the Mediterranean tuna salad from Whole Foods.<\/p>\n

In their version, flaked tuna is lightly dressed with mayo and tossed with a slew of briny, vinegar-kissed ingredients, like capers, olives, roasted red peppers, and the like. For years, I've been wanting to recreate a vegan version, but I knew that a straight-up chickpea base just wouldn't do the salad justice.<\/p>\n

Well, in step artichoke hearts.<\/p>\n

\"Vegan
\n\"Vegan<\/p>\n

About a month ago, an intense craving for vegan tuna salad\u00a0struck, but we were fresh out of chickpeas.<\/p>\n

While searching the pantry for a suitable replacement, I spotted a can of artichoke hearts\u00a0and figured\u00a0what the heck<\/em>. Perhaps finely chopped artichoke hearts could be a miracle substitute for flaked tuna. Crazier things<\/a> have happened.<\/p>\n

I tossed the artichoke hearts into the food processor and pulsed just a handful of times.<\/p>\n

And I'll be darned, the texture\u00a0looked a whole lot like flaked tuna to me...<\/p>\n

\"Vegan<\/p>\n

Not only did the chopped artichoke hearts\u00a0look<\/em> like tuna, something about their brininess worked incredibly well\u00a0flavor-wise, too.<\/p>\n

Given that Whole Foods' mediterranean tuna salad has artichoke hearts in it, I figured this vegan tuna-like twist would make the perfect base for a knock-off salad.<\/p>\n

And it did. It really, really did.<\/p>\n

I've been enjoying this vegan mediterranean un-tuna salad by the spoonful, tucking it into pita bread, and scooping it up with crackers on the regular lately, and I'm so excited to share the recipe with you. It's truly everything (un)tuna salad should be:<\/p>\n

Briny
\nFlaked
\nDressed with just enough vegan mayo
\nTangy
\nSalty
\nVeggie-packed
\nCruelty Free<\/p>\n

Plus, it comes together in less than 30 minutes<\/strong> (easily), and way faster if you're a speedy chopper.<\/p>\n

To make it, you'll follow just a few simple steps:<\/p>\n

    \n
  1. Pulse a can of chickpeas in a food processor until\u00a0roughly chopped.<\/li>\n
  2. Pulse a can of artichoke hearts in a food processor until flaky. Gather the artichokes in your hands or a piece of cheesecloth and press the excess water from them.<\/li>\n
  3. Add the chickpeas and artichokes to a serving bowl along with\u00a0red onion, kalamata olives, roasted red peppers, sun-dried tomatoes, a bit of fresh parsley, capers, vegan mayo (store-bought or homemade<\/a>), fresh lemon juice, dried oregano, and s + p to taste.<\/li>\n
  4. Toss to coat and serve.<\/li>\n<\/ol>\n

    \"Vegan<\/p>\n

    This vegan mediterranean un-tuna salad is delicious all on its own, but for a heartier meal I recommend tucking it into pita bread with sliced cucumbers and tomatoes.<\/p>\n

    Alternatively, serve it between toasted bread or alongside seeded crackers.<\/p>\n

    \"Vegan<\/p>\n

    <\/div>

    \ud83d\udcd6 Recipe<\/h2>
    \n\t
    \"Vegan<\/div>\n\t
    <\/div>\n\t\n\t
    <\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
    <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
    5<\/span> from 9<\/span> votes<\/div><\/div>\n<\/div>\n

    Vegan Mediterranean Un-Tuna Salad<\/h2>\n
    <\/div>\n
    This vegan mediterranean un-tuna salad is unbelievably reminiscent of the real thing (i.e., Whole Foods' Mediterranean Tuna Salad) Most vegan tuna salads use a base solely derived from mashed chickpeas. Although this version relies on the trusty beans as well, its base gets a helping hand from an unexpected veggie ingredient: artichokes. When pulsed in a food processor, artichoke hearts take on a flaky texture that both looks and feels a whole lot like flaked tuna. Although this vegan un-tuna salad can be made with a strictly artichoke base (i.e., sans beans), I quite like the texture and protein-boost that the combination of artichokes and chickpeas provides.<\/span><\/div>\n
    <\/div>\n
    <\/g><\/svg><\/span> Course <\/span>Salad<\/span><\/div>
    <\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Grain-Free, plant-based, Vegan<\/span><\/div><\/div>\n
    <\/div>\n
    <\/g><\/svg><\/span> Prep Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
    <\/g><\/svg><\/span> Total Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
    <\/div>\n
    <\/g><\/svg><\/span> Servings <\/span>4<\/span><\/div>\n\n\n\n\n

    Ingredients<\/h3>