DESCRIPTION:
If you are missing Tuna Salad since you have gone Plant Based or Vegan, then you can get a very similar taste and texture using all the same ingredients and substituting the tuna with chickpea! And substituting the mayo with my delicious tangy mustard dressing. You can also add a bit of kelp seaweed for a fishy flavor. This Mock “Tuno” makes a great sandwich, wrap or just topped on top of a salad.
INGREDIENTS:
2 (14oz) can chickpeas (garbanzo beans), rinsed and drained
3 celery stalks, finely chopped
1 small red onion, finely diced
½ cup grated fresh carrots
½ cup dill pickles, finely diced
½ cup chopped pickled jalapenos
1 small bunch flat parsley, finely chopped
1 small bunch fresh basil, finely chopped
2-3 Tablespoon dried dill or fresh
Black pepper to taste
½-1 cup Yummy-licious mustard sauce, or more to taste
PREPARATION:
1-Add the chickpeas to a food processor fitted with an “S” blade and pulse a few times until the beans are coarsely chopped and there are no whole beans. Transfer to a large bowl.
2-Add the rest of the ingredients, except the mustard sauce to the chickpea bowl. Toss everything together until well combined.
3-Start with a ½ cup of the mustard sauce and start mixing everything together. Add more sauce as desired. Serve on toasted sprouted bread with lettuce, broccoli sprouts and tomatoes. You can also serve it on top of a salad.
CHEF´S NOTE:
Click on the link to see how I make this Tuno salad: Click Here
