Published on 12 April 2019 at 12:00

This week I am spending my time with family and friends from my hometown. And it is so nice to get outside and take beautiful food pictures in my Mother's garden. As a family we used to eat a lot of homemade tuna salads. Served with a lot of bread and sometimes with a glass of white wine on the side. So delicious. But I needed to veganize this recipe and find an good alternative for the tuna. I am almost sure that there is vegan tuna on the market already. But in The Netherlands they only have a vegetarian option but we are getting there! So the base of this salad are chickpeas and avocado and it works so well! Let me show you how to make it.


For 2 muggles:


- 1 cup of cooked chickpeas
- 1 ripe avocado
- 1 spring onion
- 1 tbsp of capers
- half a stick of celery
- 1 tbsp vegan mayo
- 1 tsp dijon mustard
- 1 pickle + 1 tsp of the pickle juice
- zest of 1 lemon + juice of half
- 1 tsp spirulina (please use good quality!)
- half a red bell pepper
- salt and pepper to taste


Mash up the chickpeas and avocado together with a fork or potatoe masher. Slice the spring onion in thin strips. Also finely slice the pickle, capers, pepper and celery. Zest and juice lemon and add that to the mix.  Then add the mayo and mustard and mix until combined. Season with spirulina, salt and pepper and you are good to go! I used a Turkish bread to serve the tuna salad. But you can use whatever you prefer.  On crackers, in a nice wrap with more lettuce or in a crispy baguette.



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