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spicy 'tuna' salad

I've partnered up with feedfeed and Hellmann's to help launch their new offering, Carefully Crafted Dressing & Sandwich spread.

I have to admit, I've never tried a vegan-friendly spread before, and have opted for pestos instead of a mayonnaise replacement, but sometimes it's worth trying out a product that is both conscientious #nongmo and practical... mainly thinking about summer and potato salads! My kids love mayonnaise and I've never found a tasty enough replacement, but with Carefully Crafted, they didn't even notice the difference!

So now on to the recipe... for some time now, I've been wanting to make the mock "tuna" salad, using chickpeas, and this was my perfect opportunity! I've also been inspired to make a kimchi mayo which is featured on the Fermented Foods feed at feedfeed, so why not combine the two together? Using this creamy spread #eggfree was perfect for making this yummy lunch!


1/2 cup Hellmann's Carefully Crafted Dressing & Spread

1/2 cup kimchi + 1 Tbsp of the kimchi liquid

1 clove garlic, optional

1/2 tsp sea salt, optional

3/4 cup garbanzo beans

4 oz tempeh

2 Tbsp chopped chives

2 cups cooked brown rice or quinoa

2 cups shredded cabbage

1 cucumber, sliced

1 radish, cut into matchsticks

2-4 asparagus, made into ribbons with a vegetable peeler

Red pepper flakes

  • Blend the Carefully Crafted Dressing with the kimchi, kimchi liquid, garlic (if using) and sea salt until quite smooth. Crumble the tempeh into large chunks.

  • Add the garbanzo beans and tempeh to the processor, and pulse a few times to evenly break up the pieces while still having a few chunks. Stir in the chopped chives.

  • Divide the cooked rice and shredded cabbage evenly into four bowls.

  • Add the Kimchi "Tuna" Salad evenly, cucumber, radish matchsticks, and asparagus ribbons. Sprinkle with extra pepper flakes and chive flowers, if in season.

This article was created in partnership with Hellmann’s and FeedFeed.

All opinions expressed are my own.

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