Tuna-Less Tuna Salad (WFPBNOGF)*
Prep Time
15 minutes
Prep Notes
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 a no-sodium canned, drain and place into a large bowl. I like to soak my beans the day before, then put them in my slow cooker on LOW for nine hours overnight. They turn out perfectly! Give it a try if you've not yet cooked your own beans. It really is so very easy.
Cooking Time
DNA
Yields
3 to 5 servings
Ingredients
Step 1: Making the "Tuna" Salad
3 cups cooked chickpeas (1-28 oz. can, no sodium added)
2 to 3 tablespoons red onion, (or to taste)
2 to 3 tablespoons celery stalks (approx. 1/2 cup)
2 to 3 pickles (approx. 1/4 cup)
2 tablespoons nori seaweed flakes***
1/2 teaspoons freshly ground black pepper
1/2 cup Cashew Sour Cream
flaked sea salt, to taste
Step 2: Serving the "Tuna" Salad
Bibb, butter, head, or romaine lettuce
tomatoes, sliced
bread for sandwiches (optional)
Directions
Step 1: Making the "Tuna" Salad
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, and pepper and mix to combine.
Lastly, add the Cashew Sour Cream. Mix to combine. Before serving, finish each salad with a sprinkle of flaked sea salt.
Step 2: Serving the "Tuna" Salad
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!
Notes
*** 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.
Credit
Forks Over Knives Online Cooking Course