Recipe by Compassionate Chef
You wouldn't think tuna salad would be something a person would miss after going vegetarian/vegan, but every now and then, I crave it, and I want something simple - no cooking required! This recipe is perfect for a picnic; quick lunch; or a fast, light dinner. Chickpeas resemble the texture of tuna when you pulse them in a food processor. Spread this on some toasted bread with green leaf lettuce or dip into it with crackers. The best part? It's cholesterol and mercury free and super yummy!
Top Review by KissKiss
I really like this recipe, because it's a great canvas. The flavor and texture is very good (the walnuts are a MUST), and it can be tailored to your own taste. Adding lemon juice and dill can make it more tuna-like, and using hot mustard and pickle relish can make it more like a ham salad. My son wasn't crazy about the carrot, so I might swap it with chopped water chestnuts. I will be using this recipe a lot, so thanks!!
- 2 (14 1/2 ounce) cans chickpeas, drained and rinsed
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 1⁄2 cup egg-free mayonnaise (I use Vegenaise)
- 1⁄2 cup finely chopped walnuts (optional)
- salt and pepper