Recipe by Wendy's Kitchen
A recipe from www.theveggietable.com My DH wants me to make this for him. Time does not include overnight soaking time.
Top Review by cookerbaker
Superb...will be a staple in my family. I want to eat it all. Delicious and protein rich.. Great for a vegetarian. I am so glad it keeps in the fridge for a couple of days... Not that I think there'll ever be leftovers. I didn't have kelp or sunflower seeds, and I used 1/2 Greek yogurt for mayonnaise. What a find.
- 1⁄2 cup almonds
- 1⁄2 cup sunflower seeds
- 1⁄4 cup sesame seeds
- 1 cup canned chick-peas, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon water (can be from chickpea cooking water)
- 1 tablespoon soy sauce
- 2 teaspoons flax seeds or 2 teaspoons olive oil
- 1 -2 teaspoon kelp powder
- 1⁄2 cup mayonnaise
- 1 stalk celery, minced
- 1⁄3 cup red onion, minced
- 2 tablespoons fresh parsley, minced
Directions See How It's Made
- Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
- Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
- Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
- Notes This mock tuna salad will last 2-3 days in the refrigerator.