Mock Tuna Salad

READY IN: 50mins
Recipe by Wendys 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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
  4. Notes This mock tuna salad will last 2-3 days in the refrigerator.

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