Prep 45 mins
Cook 5 mins
A recipe from www.theveggietable.com My DH wants me to make this for him. Time does not include overnight soaking time.
- 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
- 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.
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.
Yum, yum - delicious! While I'm not sure this tastes like tuna, it sure is a wonderful spread for a sandwich! I added a couple of tbsp of dill relish to give the illusion of tuna, which worked for us. I also used slivered almonds, as I didn't soak the seeds and nuts overnight, rather for 4 hours. This worked well. I have to comment that my parrots LOVED this and I can't believe how much they could put away!! I'll definately make this again - thanks! Made for Best of 2010, from Magpie Diner's cookbook.
I agree - really good! This is the first time I've made chickpea salad or 'mock' sandwich filling - it's not only easy, it's really tasty. In the interest of time I left out the nuts and didn't soak the seeds, (I can imagine how great that would be though). I also halved the recipe as I'll likely be the only one eating it. I added a little extra seasoning and some dill just for kicks. This will be a regular for me! If calories are a concern, I have to say that even halving the recipe I think I'd have enough for 4 decently sized sandwiches or wraps.