Jackfruit Tuna Salad (No Mayo, Vegan)
Servings: 2
Jackfruit tuna salad is a healthy vegan version of the classic tuna dish, made without mayo, using jackfruit and dulse flakes to replicate tuna’s taste and texture. A quick and easy meal or side dish made in just 10 minutes that’s perfect for meal prep.
Pin Recipe
Print Recipe
Equipment
- Fork
Ingredients
Jackfruit Tuna Salad
- 1 tin jackfruit drained, core removed and pulled apart
- 1 cup sprouted chickpeas or sub 1 tin chickpeas, drained
- 2 medium celery sticks chopped into 1/4 inch pieces
- 1 cup cucumber sliced 1/4 inch thick and quartered sliced 1/4 inch thick & quartered
- 1 cup radishes thinly sliced
- 1 medium red onion diced
- 2 garlic cloves finely minced
- 1 large avocado
- 1/3 cup lemon juice
- 3 tbsp apple cider vinegar with the mother
- 4 tsp Atlantic dulse flakes
- 2 tsp ground mustard seed powder
- 1 ounce fresh dill finely chopped
- 1/2 ounce fresh chives finely chopped
- 1/2 ounce fresh parsley finely chopped
- ground black pepper to taste
- 1.5 ounces microgreens
To Serve
- 2 cups watercress
Instructions
How To Sprout Chickpeas/Garbanzo Beans
- Add the chickpea sprouts to a sprouting jar and fill the jar completely with filtered water. Leave to soak for 12 hours - the chickpeas should have doubled in size after.
- After 12 hours, drain the water fully, then rinse by filling the jar and draining it completely again.
- Leave the chickpeas in the sprouting jar at room temperature inverted on a drip tray to allow any water to drain. Cover the jar with a tea towel.
- Rinse and drain the chickpeas twice a day (first thing in the morning and in the evening are good times). Sprouted chickpeas are ready in 2-4 days, when a white root, that is at least 1/4 inch long, has grown from each one.
- After a final rinse and drain transfer the chickpeas to a tray lined with a tea towel or unbleached kitchen towel to dry completely. Remove any unsprouted chickpeas and then serve with this salad.
To Make The Salad
- Make the avocado mayonnaise by mashing the avocado in a small bowl with a fork then stirring in the lemon juice and apple cider vinegar.
- Mix this with the remaining salad ingredients in a bowl until fully combined and all the vegetables are coated.
- Serve on a bed of watercress.
Notes
Links. Above links are for US readers. Links for UK readers – jackfruit, chickpea sprouting seeds, sprouting jar, weighing scales, measuring cups, drip tray, apple cider vinegar with the mother, Atlantic dulse flakes, ground mustard seed powder, ground black pepper, microgreens.
Nutrition. Nutrition information is an estimate provided by an online calculator and is only intended for reference only.
Nutrition
Serving: 550g | Calories: 349kcal | Carbohydrates: 41g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 480mg | Potassium: 1386mg | Fiber: 17g | Sugar: 7g | Vitamin A: 3480IU | Vitamin C: 85mg | Calcium: 218mg | Iron: 6mg
Tried this recipe?Mention @lbhealthandlifestyle or tag #lbhealthandlifestyle!