Happy Herbivore

Mock Tuna Salad Recipe

Servings: 4

Description:

Ingredients:

• 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

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 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.

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 Joes 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.