Prep 10 mins
Cook 0 mins
Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromVegan Vittles cookbook by Jo Stepaniak and the people of the Farm Sancuary. Update:From a reviewers suggestion, I have addeed crushed toasted nori as an option-it gives it a nice from the sea flavor!
- 1 (15 ounce) can chickpeas, drained (about 1 3/4 cups)
- 1⁄2 cup finely diced celery (I use the food processor)
- 1⁄4 cup finely diced sweet onion (or green onion)
- 2 tablespoons fresh lemon juice
- 2 -3 tablespoons minced fresh parsley (sometimes I add a little fresh chopped dill)
- 1 tablespoon vegan mayonnaise (or regular or if you wish to omit mayonnaise add 1 tbls. extra virgin olive oil)
- 2 teaspoons brown mustard
- 2 teaspoons well drained pickle relish (sweet or dill-your choice)
- 1⁄4 teaspoon paprika (I used smoked paprika)
- crushed toasted nori (about 1/8-1/4 cup-optional)
- Coarsely chop the beans in a food processor, or mash well with a fork.
- Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Add in crushed toasted nori sheets if using. Mix well.
- Chill thoroughly before serving.
- Stored in a covered container in the fridge, the salad will keep for up to 1 week.
- Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!
What a nice tuna salad substitute! I was initially concerned about the nori but it provides just the right amount of seafood flavor. Next time I might try to use olive oil vs. mayonnaise so I can serve this & even the vegan folks can enjoy.
Five stars for how easy and quick it is to prepare, three stars for taste. I am allergic to seaweed, so I couldn't add that to the dish. The dressing was good, but the chickpeas alone were not enough to balance it out. Perhaps had I gone with olive oil instead of mayo it would have been lighter. It is an easy and tasty dish to take to a picnic, but not something I would revisit. I'd probably choose a bean salad over this.
This made a fabulous lunch. Much better than tuna salad in my opinion. I actually didn't chop the beans as I was just eating it from a bowl. The only change I made was to add some finely chopped red pepper - and I didn't add the nori. It was attractive as well as delicious. Made for March 2009 Vegetarian Swap.