Vegan Tuna-less Kale Salad with Peanut Dressing (Crockpot Recipe for 4)

Vegan Tuna-less Kale Salad with Peanut Dressing (Crockpot Recipe for 4)
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What Started it all:
Tuna, Kale, peanut butter, crockpot

Welcome to a delicious and easy vegan recipe that will leave you feeling full and satisfied! This recipe puts a plant-based twist on a classic tuna salad by using kale and a yummy peanut butter dressing. The best part? It’s all made in a crockpot!


  • 1 head of kale, chopped
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup of shredded carrots
  • 1/2 cup of diced celery
  • 1/2 cup of sliced red onions
  • 1/2 cup of raisins or dried cranberries
  • 1/2 cup of creamy peanut butter
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of water
  • 2 tbsp of soy sauce
  • 2 tbsp of maple syrup
  • 1 tbsp of Dijon mustard
  • 1 tsp of garlic powder
  • Salt and pepper to taste


  1. In a crockpot, combine the chopped kale, chickpeas, shredded carrots, diced celery, sliced red onions, and raisins or dried cranberries.
  2. In a separate bowl, whisk together the peanut butter, apple cider vinegar, water, soy sauce, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
  3. Pour the peanut butter mixture over the kale mixture in the crockpot.
  4. Cook on low for 2-3 hours, stirring occasionally.
  5. Serve over a bed of greens or on its own. Enjoy!

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.