Recipe by Sharon123
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!
Top Review by Coraniaid
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.
- 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)
Directions See How It's Made
- 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!