Tuna was a big part of my childhood. One of my favorite lunches to take to school was a tuna salad sandwich (slathered in mayo).
Even though it smelled kind of weird, I didn’t care! It was worth it 😀
Anyway, this is a healthier spin on a classic lunchtime food that is way lower in calories. And 100% plant-based, woohoo!
It’s also gluten-free, oil-free, and low-fat! This recipe is perfect on a sandwich or with crackers to satisfy your tuna salad craving. It’s also sooo easy to make! Enjoy!
Cost per serving: $0.38
Calories per serving: 115
Equipment you’ll need: large mixing bowl
1 can garbanzo beans, drained and rinsed
2 celery stalks, chopped
1 Tbsp nutritional yeast
1 Tbsp Bragg’s liquid aminos (or soy sauce or tamari)
2 Tbsp relish
2 Tbsp fat-free vegan mayo
1 tsp onion powder
Salt and pepper, to taste
1. Mash garbanzo beans with a fork until no whole beans remain. Some bean pieces are ok.
2. Add in the rest of the ingredients and mix thoroughly.