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vegan jackfruit tuna salad

"Tuna" Salad w/ Jackfruit & Chickpeas

This vegan "tuna" salad calls for shredded jackfruit and mashed chickpeas.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings
Author: Sarah Sullivan

Ingredients

  • 1 20 oz can young green jackfruit in brine, drained and rinsed
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 4 stalks celery finely diced
  • 1/4 cup finely minced onion
  • 1/2 cup dill pickles finely diced (or sub a few tbsps dill relish)
  • 1/2 to 2/3 cup vegan mayo to preference
  • 2 tablespoons mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon kelp flakes optional
  • 1 tablespoon dried dill optional
  • salt and pepper to taste

Instructions

  • Bring a small pot of water to a boil. Boil jackfruit for 15 minutes, until tender. Drain and allow to cool. Thoroughly chop jackfruit or pulse in a food processor.
  • Roughly mash chickpeas with a fork. Add all other ingredients and season with salt and pepper to taste.
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