|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||15 minutes + overnight soaking|
|Directions||Place the almonds and seeds in bowl, cover with water, and let soak overnight. Drain and rinse, then transfer to food processor.
Add chickpeas, lemon juice, aquafaba, soy sauce, oil, and kelp powder. Pulse until well mixed but still a little chunky, 1-2 minutes.
Mix remaining ingredients in the bowl, then stir in 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.
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|Mock meat and cheese recipes|