This delicious "tuna" contains no tuna, egg or dairy, but is made with chickpeas, red onion, celery, pickles and nori seaweed (for that "from the sea" taste). This completely vegan mixture may not be full of fish, but it sure is full of flavor.
Chef's notes
This salad can also be made using canned artichoke hearts rather than garbanzo beans. We suggest to rinse the canned artichokes to remove excess sodium. After that, pat them dry with a towel before added to the other ingredients.
Steps
1
Making the "Tuna" Salad
Ingredients
3 cups cooked chickpeas (1-28oz can, no sodium added)
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 tsp freshly ground black pepper
1/2 cup Cashew Sour Cream
flaked sea salt, to taste
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 no-sodium added 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, 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 Cashew Sour Cream. Mix to combine. Before serving, finish each salad with a sprinkle of flaked sea salt.
2
Serving the "Tuna" Salad
Ingredients
Bibb, butter or head lettuce
tomatoes, sliced
bread for sandwiches (optional)
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!
