One of everyone's favorites was the Chickpea "Tuno" Salad I prepared. It has a flavor reminiscent of tuna fish, but without too much "fishy" flavor. For those who grew up on this dish, it was a pleasant surprise to discover how delicious the vegan version is. And those who had never eaten tuna declared, "This is SO GOOD, and I don't even know what tuna tastes like!"
Whether omnivores or vegans, the consensus of all those who enjoyed this salad was, "can I have the recipe??" So, by popular request, here it is!
1 15-ounce can chickpeas, drained and rinsed
1/2 cup celery (approx. one rib), diced
1/4 cup red onion, diced
1/4 cup pickle, diced (or pickle relish)
1 Tbl lemon juice
1-2 tsp dulse granules
1/2 cup Nayonaise or other vegan mayonaise
1 Tbl Dijon mustard
1-2 tsp apple cider vinegar
1-2 tsp garlic powder
1/2 tsp sea salt (to taste)
Place chickpeas, celery, red onion, and pickle in food processor and pulse several times until chickpeas are shredded. Be careful not to overprocess.
Transfer mixture to a large bowl and squeeze lemon juice over top. Add remaining ingredients and stir to combine.
Season to taste, then serve on a bed of field greens or with Cruciferous Vegetable Slaw. This makes for quick and easy meal that's easily transportable and keeps well in the fridge. In fact, it gets better the next day, so double the batch, or bring it to your next picnic potluck and enjoy!