- Serves: 3 to 5
- Active Time: 15 mins
- Total Time: 15 mins
- Views: 89,196
- Success Rating: 98% (?)
Step 1: Making the "Tuna" Salad
- 3 cups cooked chickpeas (1-28oz can)
- 2 to 3 tbsp red onion, (or to taste)
- 2 to 3 celery stalks (approx. 1/2 cup)
- 2 to 3 pickles (approx. 1/4 cup)
- 2 tbsp nori seaweed flakes*
- 1/2 cup vegan mayonnaise or Cashew Sour Cream
- 1 tsp sea salt (or to taste)
- 1/2 tsp freshly ground black pepper
For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.
Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.
Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.
*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture.
Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.
To serve the “tuna” salad, place into a lettuce leaf and serve with sliced tomatoes, if desired. Alternatively, toast some bread and make into sandwiches or serve with crackers. Enjoy!
- by Dawn Thomas
- November 23, 2012
This chickpea “tuna” salad is great in sandwiches, on crackers or as a chunky dip with fresh vegetables.
This recipe was inspired by Allison Rivers Samson. As well as the many other “mock-tuna” or “tuna-less” recipes we came across.