Chickpea Mock Tuna Salad
Source of Recipe
The Vegetarian Meat and Potatoes Cookbook
Recipe Introduction
Laura's note: A vegetarian "tuna" salad made with chickpeas, almonds, and seeds. Tuna fish was the very last meat that I gave up, and while this doesn't take exactly like tuna salad, it's close enough that I don't miss the real thing any more. Adapted from Robin Robertson's The Vegetarian Meat and Potatoes Cookbook, in which it's called Nothin's Fishy "Tuna" Salad.
List of Ingredients
1/2 c almonds
1/2 c sunflower seeds
1/4 c sesame seeds
water, to cover
1 c cooked chickpeas, drained
2 Tb lemon juice
1 Tb water, (can be from chickpea cooking water)
1 Tb soy sauce
2 tsp flaxseed or olive oil
1-2 t kelp powder
1/2 c vegan mayonnaise
1 stalk celery, minced
1/3 c red onion, minced
2 Tb fresh parsley, minced
Recipe
Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
Place the almonds, seeds, chickpeas, lemon juice, Tb water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
Notes: This mock tuna salad will last 2-3 days in the refrigerator.
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