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.
Sea vegetables are a great vegan source of a broad array of minerals including iron and (in the brown varieties) iodine. They are an excellent source of vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. I always have a shaker container of mixed, dried sea vegetables on our table to sprinkle on our plates, ensuring we get enough iodine and other important nutrients that these foods offer.
You can use nori, dulse flakes, kelp powder or whatever you happen to have on hand for this salad. Just make sure that you get your sea vegetables from a clean, reputable source to avoid the possibility of contamination from ocean waters.