I have realized that Tuna Salad and Chicken Salad recipes greatly differ by region, kind of like Chili. So while I will share the way I made it this is in no way the right way. I think it has a lot of potential as a template. Next time I will try other veggies to mix things up a bit.
Not So Tuna Salad
- 2 cups cooked chickpeas (or 1 can drained)
- 1 tsp Nutritional Yeast
- 3 tbsp Vegan Mayo
- 1/4 tsp dill (you could add more)
- 1 tsp Bragg Liquid Aminos (you can substitute soy sauce or omit, just adjust other seasonings)
- 1/4 tsp garlic powder
- salt and pepper to taste
- a few shakes of ground mustard ( you could use prepared mustard instead)
- dried seaweed (I used Sushi Nori brand)
- Put all of these ingredients in a food processor with 1/4 cup of water.
- Process ingredients adding more water if necessary to get the right consistency. Don’t over process or it will be “paste like” it needs to be a little chunky.
- Chill until ready to eat.
This made a little more than 2 cups so double the recipe for a large family. We ate this on sprouted grain bread, my husband had toast. I also like it on crackers or with a pita. It could be eaten atop a mixed green salad as well. If you like celery in your tuna salad add it, I’m not a fan of raw celery so I omited it. I like lots of onion so I’ll add it next time. I was planning on adding a pickle but we were out. A splash of lemon juice would be a nice touch as well.
The Sushi Nori dried seaweed gives this the fishy flavor. I read about that on a blog but now I can’t find the post to give them proper credit. If it was you, or you know who it was tell me and I’ll update this. I also referenced The Happy Herbivore Cookbook but found an online version here. If you’d rather have a “chicken” salad just omit the seaweed.
Many moons ago I would make a delicious spicy chicken salad. It was simply shredded chicken, mayo and a can of drained rotel. I’d like to incorporate the rotel into this recipe as well.
What would you add to give this recipe your favorite “tuna” salad flavor?