I’ve been hinting at this recipe for a few days and you saw it during Thursday night’s dinner. Finally, just for you . . .
Vegetarian “Tuna” Salad
- 1 can chickpeas rinsed and drained
- 1/3 cup of mayonnaise (or veganaise)
- 2 table spoons of mustard
- 1 bell pepper diced
- 1/2 a large cucumber sliced
- 2 small carrots grated
- 1/4 cup green onion
- a dash of each of salt, pepper, paprika
In a food processor combine chickpeas, mayonnaise, and mustard. Pulse only a few times until you get your desired “tuna” texture. (If you don’t have a food processor, you can mash the chickpeas.) Scoop out and place in bowl and add other ingredients; bell pepper, cucumber, carrots, green onion, salt, pepper, and paprika. Put in the fridge 1 hour to overnight. This can be eaten over pasta, mixed greens, on a sandwich.
I used my food processor for some of the vegetables. It was my first time using it for something other than hummus. The kitchen got a little carrot covered but I figured it out.
I’m so glad I finally found a good tuna salad alternative. It was something I was missing since going vegetarian.
Last night I had a duo salad extravaganza for dinner.
I took more that spring mix that’s been hanging around here all week and topped it with an avocado, more of that goat’s cheese, and some oil and vinegar.
I’m off to work now, but I have some delightful plans for later. It may involve me screaming out “TEAM JACOB”.