Oct. 30, 2008
Fat-Free Vegan Tuna Salad Recipe
This mock tuna salad is absolutely delicious and makes for a quick lunch! I looove it! I like to serve it on sprouted whole wheat bread and Scott likes to serve it on toasted whole wheat.
Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out 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 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp
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 pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.
Chef's Notes: One small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squeeze of lemon juice for added flavor.