The Happy Herbivore's Easy, Mock Tuna Salad Recipe
Who knew mashed up chickpeas could taste just like tuna salad? It's amazing how this sandwich tastes like the real thing.. except without the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!
- 15 ounces chickpeas, drained and rinsed
- 2 whole celery stalks
- 2 tablespoon relish (dill pickle)
- ½ teaspoon onion flakes
- 2 teaspoon nutritional yeast
- 1 tablespoon low sodium soy sauce
- 2 tablespoon vegan mayo (fat-free), preferably Nasoya’s*
- ½ teaspoon kelp
- Freshly ground black pepper
- 2 slices of bread
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Or, pulse beans in a food processor a few times (be careful not to puree), and transfer to a mixing bowl. Shred the celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add the remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste. Place between two pieces of bread or eat it as is.
*Note: Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low-fat mayo's, such as Trader Joe’s brand, are also accidentally vegan but not fat-free.
Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.