Tuna-less “Tuna” Salad
Chickpeas are versatile, delicious and incredibly nutritious. They are a staple item for many vegans and vegetarians. In this recipe, chickpeas are being substituted for the meat (tuna). Seaweed flakes are also used to give the salad a scent and taste of the sea.
2-15 ounce cans of chickpeas (garbanzo beans), drained
1/4 cup red onion, peeled and finely chopped
1/2 cup celery, finely chopped
1/4 cup of diced sweet pickle relish
2 tablespoons Dulse (seaweed) flakes
1 cup vegan mayonnaise (I prefer reduced-fat Vegenaise)
1 teaspoon sea salt
1/2 teaspoon black pepper, ground
1/2 teaspoon of Old Bay Seasoning
12 slices bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices
Place garbanzo beans in a large bowl and mash them with a potato masher or the back of a fork. Or use a food processor and pulse two or three times to roughly chop.
Then add the onion, celery, pickle, nori, mayonnaise, salt, black pepper and Old Bay Seasoning into the garbanzo beans. Pulse two or three times more to combine thoroughly.
Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.
If you’re like me and looking for a gluten-free way to eat it, take that lettuce leaf and use it like a slice of bread. Or roll it in the lettuce leaf and eat it as a lettuce wrap!
The “tuna” salad mixture should hold up nicely in the fridge for at least 3 days. Consider adding in a dash of lemon juice, and water once it has been in the fridge for a day (this will keep it from drying out).
This recipe was inspired by: Allison Samson, Solveig Berg Vollan, and VegNews.