Mock Tunafish Salad
10 min 3 to 4 servings
This mock tuna salad is delicious, and if anything it’s even easier to make than a regular tuna salad! Chickpeas, veggies and vegan mayo provide the authentic “tuna” texture; spread this on regular or gluten-free bread or a wrap to sneak a tasty complete protein in your child’s lunchbox. If you (and/or your child) love spicy foods, see my “fun fact” for simple ways to add variety.
Gluten-free, dairy-free, vegan
Ingredients
- 1 15-ounce can of garbanzo beans, rinsed and drained
- 1/2 of a medium onion, diced
- 1 to 2 celery stalks, diced
- 2 to 3 radishes, diced
- 1/2 cup of chopped parsley
- 1/4 to 1/2 cup of vegan mayonnaise
- Optional - 1/2 tsp. lemon juice
- Salt and pepper to your taste
Directions
Add garbanzo beans to a food processor and pulse until coarsely chopped.
Remove to a separate bowl.Add diced onion, celery, radishes and parsley to garbanzo beans.
Fold in your vegan mayonnaise and lemon juice - mix all ingredients together.
Add salt and pepper to your desired taste.
Fun Fact:
You won't believe it's not tuna! And the combinations of ingredients you can try are endless: I've added diced hot pepper, cilantro, watercress, and pickles; I've used different varieties of onions and radishes; I've added shredded carrots. You can add any herb or green you have on hand - just chop or chiffonade your choice and fold it into the mix.
If you're rushed, you can simply add all the ingredients to the food processor and pulse away until you reach your desired consistency.
Another idea is to buy your garbanzo beans raw and soak/sprout them for a few days in "clean" water in the fridge until they soften. If you do sprout, I always recommend adding a piece of Kombu seaweed to the water, as this helps to break down the beans for better digestion.
From my table to yours - enjoy!
Leave a Reply