Recipes Salad Beans Vegan Tuna Salad 4.5 (6) 5 Reviews 3 Photos I am a vegan. I was craving tuna salad sandwich. This was perfect. You can't even tell you are not eating tuna salad. Use as you would in sandwiches. Submitted by General Published on June 18, 2020 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Total Time: 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings ½ cup olive oil ¼ cup soy milk 1 teaspoon sea salt 1 teaspoon white sugar 1 teaspoon Dijon mustard 1 teaspoon rice vinegar 1 cup drained canned chickpeas (garbanzo beans) ½ cup chopped dill pickles 1 stalk celery ¼ cup dried chopped onion 1 teaspoon dried dill weed Directions Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped. Save Print I Made It Nutrition Facts (per serving) 171 Calories 14g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 171 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 449mg 20% Total Carbohydrate 10g 4% Dietary Fiber 2g 6% Total Sugars 2g Protein 2g 4% Vitamin C 3mg 3% Calcium 21mg 2% Iron 3mg 18% Potassium 118mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.