Vegan Tuna Salad Sandwiches one of my favorite meal/recipes — I have been enjoying it for several years now! Imagine my surprise when I saw it on Lindsay’s blog, Happy Herbivore. I guess great minds think alike (snicker!!).
You can eat this wonderful spread on a nice slice of Gluten Free Bread or use it as a dip! I have even eaten it on Corn Thins (like rice cakes, only made with corn — very good!
Mock Tuna Salad
- 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.
Lindsay has compiled some wonderful recipes in her cookbooks. Check them out here:
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