Easy Vegan No – Tuna Salad Bowl Oil-free

This No – Tuna is perfect for sandwiches and salads, and is a great option for a quick and easy dinner or lunch. Make it in advance and store it in the fridge for up to 5 days.

Recipe:For the No-Tuna:

1 15 oz. can or jar of hearts of palm
1 1/4 cup chickpeas (1 15 oz. jar)
½ cup of hv mayo ( https://youtube.com/shorts/I-UN4IA9stI?feature=share )
1 tbsp lemon juice
1 clove garlic, crushed
3 tbsp ground nori
1 tsp coconut aminos
1 tbsp capers, chopped
⅓ cup celery, finely chopped
2 tbsp red onion, finely chopped
½ tsp salt, or to taste

For the bowl:

3 cups cooked quinoa
4 cups chopped lettuce
3 cups broccoli, steamed
1 pint of cherry tomatoes, halved

For the Spicy Mayo:

½ cup nut-free mayo ( https://youtu.be/SZmNC8-qCiA )
1 tbsp sriracha sauce (refined sugar free)

Directions:

Prepare No-Tuna

Add hearts of palms, chickpeas, and capers to the food processor. Pulse until hearts of palm are shredded. Take care not to over process.

Combine remaining ingredients in a bowl and mix. Add processed ingredients. Mix to combine.

Prepare the Spicy Mayo:

Combine the mayo and sriracha sauce and mix.

Assemble Bowl:

Add quinoa to a bowl. Add No-Tuna, lettuce, tomatoes, and broccoli. Top with spicy mayo.