Mock tuna salad
Ingredients
- 1 15oz can chickpeas, rinsed and drained
- 1 rib celery, diced
- 1 dill pickle, diced
- 1/2 small yellow onion, diced
- 1 tbsp nori or dulse flakes
- 3 tbsp unsweetened plain soyogurt (Wildwood)
- 1 tbsp dijon mustard
- Old Bay, to taste
- S&P, to taste
Instructions
- Mash chickpeas roughly using a fork or potato masher. Alternatively, add them to a food processor and pulse until desired consistency is reached.
- Add remaining ingredients and stir to combine. Chill until serve.
The verdict? So good! It tastes very similar to tuna salad because of the nori and Old Bay and all of the flavors worked super well together. I've used chickpeas to make "chicken" salad before, but I prefer this! It's inexpensive, easy to make and tasty.
I had mine on a deliciously doughy pita with romaine and tomato. Perfetto.
Be back later with a (hopefully) successful veggie burger recipe! Happy Tuesday. :D
Mmm, this looks fabulous! I usually dont like a heavily seafood taste but this seems like it wouldnt be overwhelming.
ReplyDeleteIt isn't at all, trust me! It has a very subtle seafood essence from the Old Bay and nori, but that's it. If you like sushi then you shouldn't have a problem with the taste an if not, you could leave out the nori without affecting the recipe much.
ReplyDeleteI have been wanting to try this mock tuna thing with dulse. I used to make it all the time just never with dulse and from what I understand, that adds more of the "sea" flavor.
ReplyDeleteIt does! I think the combination of that with Old Bay is what separates this from mock chicken salad; it sets it over the edge.
ReplyDeleteYou know what I like to do with chickpea salad? Stuff it in a hollowed out tomato (and save the innards to make soup).
ReplyDeleteI was thinking about what to use in place of bread, so thank you for inspiration!
ReplyDeleteSo I just had some leftover salad in a tomato half and it was so tasty and fresh! Thank you. :D
ReplyDelete