The Veggie Table Blog|
Vegetarian Recipes and Info
Newsletter | RSS | Facebook | Twitter
A vegetarian "tuna" salad made with chickpeas, almonds, and seeds. Tuna fish was the very last meat that I gave up, and while this doesn’t taste exactly like tuna salad, it’s close enough that I don’t miss the real thing any more.
|Time||45 minutes + overnight soaking|
|Directions||Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
|Notes||This mock tuna salad will last 2-3 days in the refrigerator.
Adapted from Robin Robertson’s The Vegetarian Meat and Potatoes Cookbook, in which it’s called Nothin’s Fishy "Tuna" Salad.
|Key to abbreviations and conversions|
|Mock meat and cheese recipes|
Sign up for my newsletter to find out about new recipes, articles, and cookbook reviews.
|Subscribe to the free Veggie Table newsletter|
Laura K. Lawless
All Rights Reserved.
About The Veggie Table