Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Tuna(ish) Salad

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.

 

Ingredients

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

 

Directions

 

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.

 

 

Tuna(ish) Salad