Tuna-Less Tuna Salad

IMG_0143.JPG

This delicious "tuna" contains no tuna, egg or dairy, but is made with chickpeas, red onion, celery, pickles and nori seaweed (for that "from the sea" taste). This completely vegan mixture may not be full of fish, but it sure is full of flavor.

Serves: 3 to 5 | Active Time: 15 mins | Total Time: 15 mins | Success: 99%

Step 1: Making the "Tuna" Salad

• 3 cups cooked chickpeas (1-28oz can)
• 2 to 3 tbsp red onion, (or to taste)
• 2 to 3 celery stalks (approx. 1/2 cup)
• 2 to 3 pickles (approx. 1/4 cup)
• 2 tbsp nori seaweed flakes*
• 1/2 cup vegan mayonnaise or Cashew Sour Cream
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper 

For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture.

Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.

 

Step 2: Serving the "Tuna" Salad

• bread for sandwiches (optional)
• Bibb, butter or head lettuce
• tomatoes (optional) 

To serve the “tuna” salad, place into a lettuce leaf and serve with sliced tomatoes, if desired. Alternatively, toast some bread and make into sandwiches or serve with crackers. Enjoy!

 

CHEF'S NOTES

This chickpea “tuna” salad is great in sandwiches, on crackers or as a chunky dip with fresh vegetables.

Cashew Sour Cream

IMG_0142.JPG

This dairy-free sour cream is so full of flavor that no one will know the difference. It is the perfect balance of tart and creamy.

Serves: 1 cup | Active Time: 15 mins | Total Time: 3 hrs | Success: 100

Step 1: Soaking the Cashews

  • 1 cup raw cashews

Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.

Step 2: Making the Cashew Sour Cream

  • 1/4 tsp sea salt, or to taste
  • 1 tbsp fresh lemon juice
  • 1/2-3/4 cup water, or as needed
  • 1 1/2 tbsp apple cider vinegar

To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.

Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.

Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency. 

Use as you would any other flavorful sour cream.

 

 Note: For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.