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 Recipe: Chickpea Mock Tuna Salad
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 take
exactly like tuna salad, it's close enough that I don't miss the real thing any
more.
| Yield |
4 servings |
| Time |
45 minutes + overnight soaking |
| Tools |
- sieve
- large bowl
- food processor
- rubber spatula
- plastic wrap or lid for bowl
|
| Ingredients |
- ½ c almonds
- ½ c sunflower seeds
- ¼ c sesame seeds
- several c water
- 1 c soaked + cooked or canned chickpeas, drained and rinsed
- 2 T lemon juice
- 1 T water (can be from chickpea cooking water)
- 1 T soy sauce
- 2 t flaxseed or olive oil
- 1-2 t kelp powder
- ½ c mayonnaise
- 1 stalk celery, minced
- 1/3 c red onion, minced
- 2 T fresh parsley, minced
|
| 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. Try using this recipe for a mock tuna crêpe or a mock tuna melt. Adapted from Robin Robertson's The Vegetarian Meat and Potatoes Cookbook, in which it's called Nothin's Fishy "Tuna" Salad. |
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