Tuna Salad
This plant-based Chickpea "Tuna" Salad is a flavorful and satisfying alternative to traditional tuna salad. Packed with protein-rich chickpeas, crunchy celery, and a savory blend of seasonings, this dish is perfect for spreading on sandwiches, scooping onto salads, or enjoying straight out of the bowl. The added twist of Mediterranean flavors with zucchini, tomatoes, bell peppers, onions, and olives takes this salad to the next level.
— Constant Cookbook
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- 2 celery stalks, washed
- 1 to 2 tbsp pickle relish
- ½ tsp onion flakes
- 2 tsp nutritional yeast
- 1 tbsp soy sauce
- 3 tbsp Mayo
- ½ tsp kelp powder
- ½ tsp lemon juice (optional) pepper, to taste
Instructions
- In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left.
- Alternatively, pulse beans in a food processor a few times, careful not to puree, and transfer to a mixing bowl.
- Shred celery with a cheese grater or mince in food processor by letting the motor run.
- Transfer to the mixing bowl and add remaining ingredients, stirring to combine.
- Add more Mayo or kelp as necessary or desired.
- VARIATIONS Mediterranean Tuna Salad Stir in diced zucchini, tomatoes, red bell peppers, green bell peppers, red onions, and sliced black olives.
Yield
Serves 4
Comments
No comments found.