Monday, August 27, 2012

Recipe: Tuna(Chickpea) Salad

Last week I tried the Egg(Less) Salad from Happy Herbivore and it was great! So I decided to try a similar "Tuna" salad from her website and it came out great as well! Therefore I decided to buy her cookbook, Everyday Happy Herbivore, and I'm really excited to try some more recipes. The cookbook contains over 175 low fat vegan recipes that can be made in 30 minutes or less. I'm all about simple recipes with minimal ingredients because a) I'm not really a good cook and b) I only cook for myself, so spending hours on a meal just seems unnecessary. 

I actually do eat real tuna salad sometimes, like in a sandwich at Potbelly. So in making this recipe I wasn't really trying to replace tuna salad but it sounded really good (I love chickpeas) and I already had most of the ingredients from making the Egg(Less) Salad. It came out really tasty and quite similar to a real tuna salad.

15 oz. can of chickpeas (garbanzo beans), drained and rinsed
2 celery stalks, finely chopped
2 tbsp relish (dill pickle)
1/2 tsp. onion flakes or powder
1 tsp tamari or soy sauce
2 tbsp vegan mayo
1/2 tsp kelp granules


Mash chickpeas using a fork in a large bowl or process in a food processor, being careful not to puree the chickpeas, you don't want humus! It's ok if some chickpeas are left whole. You can also either finely chop the celery or put it in the food processor.  In a large mixing bowl, mix all of the ingredients together. You can serve the salad anyway you want, I put it on some romaine leaves (above). A sandwich would be good too. I stored the salad for about a week and it tasted great!

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