This delicious and versatile recipe doesn’t really taste like tuna, but it has a similar texture and can be used in similar ways so I’m calling it “mock tuna.”
Chickpeas are incredibly versatile but we often get stuck using them in hummus over and over again. I like to roast chickpeas for a snack or use them in a quick curry. Chickpeas are also wonderful with pasta.
This recipe looks to replicate tuna salad in mouthfeel, if not exactly in taste. And the paprika adds some spiciness. Use smoked paprika, if preferred.
• 1 14 ounce can of chickpeas or 8 ounces of dried chickpeas
• 5 Tbsp vegan mayo
• juice of 1/2 lemon
• 1/4 cup chopped red onion or chopped scallion
• 2 stalks chopped celery, including leaves
• 2 Tbsp chopped fresh dill
• 2 Tbsp relish (optional)
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp celery salt
• 1 Tbsp nutritional yeast
• 1/2 Tbsp Dijon mustard
• 1/2 tsp white vinegar
• pepper to taste
If using dried chickpeas, soak overnight in water. The next day cook with salt until tender and drain.
Using the back of a fork, roughly mash the chickpeas. You don’t need to mash all the chickpeas, maybe half or more to give the salad a nice texture.
Add the vegan mayo, lemon juice, paprika, garlic powder, nutritional yeast, mustard, vinegar, celery salt, and pepper and mix thoroughly. Then, add the chopped onion, chopped celery, chopped dill, and relish (optional).
• Spoon Chickpea Salad on toasted crusty bread with lettuce and sliced tomato
• Scoop out the pulp and seeds of a thick walled tomato and fill with Chickpea Salad
• Fill mini roasted red peppers with Chickpea Salad
• Serve on a bed of lettuce with chopped tomato