Cathy's Kitchen Prescription LLC
Makes 4-5 cups Prep time = 20 minutes
This chickpea surrogate for tuna fish is great on a bed of fresh greens, in a sandwich or a wrap, open-faced and baked with tomato in a plant-based cheesy melt, and piled on a cracker!
Tuna(ish) salad is an awesome source of both fiber and anti-inflammatory plant proteins, an outstanding source of folate, and high in a variety of minerals.
3 cups cooked chickpeas or two 14 oz, no or low sodium, rinsed well
3 tablespoons red onion, fine dice
1 stalk celery, fine dice
2 tablespoons dehydrated onion flakes
2 tablespoons capers
1 ½ tablespoons rice or cider vinegar
2 tablespoons toasted nori flakes
1 teaspoon dill seeds
1 teaspoon celery seeds
Several good grinds coarse black pepper
½ teaspoon of sea salt or to taste
½ cup plus 1 tablespoon silken mayo
Rinse and drain chickpeas well. Place in food processor and pulse a few times to break up the chickpeas but just a few times or you'll kill the texture and end up with purée!
Return to a large bowl, add the other ingredients, saving the tofu mayo for last. Taste and adjust seasonings as you like.
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