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The Best Vegan Tuna Salad with Briny Tahini Mayo

Author: Molly Patrick of Clean Food Dirty Girl



  • 1 15 oz can of garbanzo beans Eden brand uses no BPA in their cans, drained and rinsed
  • 2 stalks of celery chopped
  • 1/4 cup red onion diced
  • Salt pepper and dried dill to taste

Briny Tahini Mayo

  • 1/4 cup tahini 60g
  • 1/4 cup  plus 2 tablespoons water
  • 1 tablespoon  ume plum vinegar
  • 1 teaspoon dulse flakes  look under Cooking Ingredients I Use Often - One
  • 1 large date soaked in hot water for 10 minutes
  • 1 garlic clove grated


  • Place the garbanzo beans in a food processor and process just until there are no more whole beans. Don’t over process (alternatively, you can place them in a large bowl and mash them with a potato masher or a fork.).
  • If you went the food processor route, transfer the beans to a large mixing bowl and add the celery and onion.
  • Make the sauce by adding all of the sauce ingredients to the blender and blending until creamy and smooth (make sure to take the pit out of the date before blending if it has one).
  • Add 3 tablespoons (60g) of the dressing to the garbanzo mixture and mix until everything is incorporated.
  • Add salt, pepper and dried dill to taste.
  • Save the rest of the dressing for the bread.
  • Toast two pieces of sprouted bread, spread on some tahini mayo, generously add the faux tuna, and top with tomatoes and a mix of shredded kale and lettuce.


The dressing recipe makes enough for the Faux Tuna Salad and two or three sandwiches.