Not So “Tuna” Salad

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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

Ingredients

  • 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)
  • water
  • dried seaweed (I used Sushi Nori brand)

Do

  1. Put all of these ingredients in a food processor with 1/4 cup of water.
  2. 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.
  3. Chill until ready to eat.

Serve

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?

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Comments

  1. This sounds really good, I have made something similar to this but just mash the chickpeas with a fork so it stays a little chunkier, I’ll give your version a try!

  2. I love the idea of seaweed for a fishy flavor! I love sushi, though surprisingly haven’t missed it this week. Come to think of it, I would like some more Asian flare in the Engine 2 Diet….or I’ll just have to deviate sometime to try other recipes like yours.

  3. Elizabeth says:

    The pictures makes it look “pasty” lol

  4. I made this for lunch today. OMG!! Soo delish! I did leave out the seaweed because I wanted it to taste like ” chicken” salad. I also found no need for the water. Added sweet relish! Loved it soo much! Thank you for recipe!

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