Aug 21, 2013
Chickpea of the Sea “Tuna” Salad + Vegan Cashew Mayonnaise
Some people have never been big fans of tuna salad. I used to love it. I can’t believe it’s taken me this long to try a mock tuna salad. I made it for lunch and it’s delicious!
Using chickpeas (garbanzo beans) is also a great way to enjoy some plant-strong protein. And the chickpeas themselves have an uncanny similarity in smell to tuna! I never noticed it before I made this recipe. The finished dish is very similar (not identical) to tuna salad. It’s not as strong in that fishy-taste way. There’s just a light, hint of sea flavor from the sea vegetable that’s used. Fabulous.
~ for the salad
- 1 can no-salt-added chickpeas (Eden brand is best)
- 1/2 red onion, chopped
- 1 celery rib, chopped
- 1 tsp Spike salt-free seasoning
- 1 sheet of nori or 1 tsp dulse or kelp flakes/powder
- 1 tsp tamari or other low sodium soy sauce (optional)
- some chopped fresh herbs of your choice (I used dill)
~ for the mayonnaise
- 1 cup raw cashews
- 1/2 cup water
- juice of 1 lemon
- 2 TBS mustard of your choice
- Mash up the chickpeas in a bowl using a fork or a potato masher.
- If using a nori sheet, tear it up and place it in a nut/seed grinder to grind.
- Add all remaining salad ingredients to the chickpeas and mix well.
- Place all mayonnaise ingredients into a high-powered blender and blend until smooth.
- Mix however much mayo you want to use into the salad.
- Serve on bread or with a salad or other fresh veggies.
Makes enough for 4 large sandwiches. Enjoy!