Looking for an easy vegan sandwich filling? Look no further than this mock tuna salad. This is a very simple and delicious spread made with chickpeas. Tahini (ground sesame seeds) gives it a creaminess without the mayonnaise. For a light seafood flavor, use the optional kelp granules or kelp powder. Serve on whole grain bread with lettuce and tomato and voila - tuna salad with no tuna! Happy Plant-Based eating!
Tu-No Salad
Serves 4
1 can chickpeas, drained and rinsed
1 1/2 Tbs dijon mustard
2 Tbs Tahini
2 Tbs sesame seeds
1/4 tsp kelp granules or kelp powder, optional
1 green onion, chopped (about 1/4 cup)
1 tsp sesame oil, optional
Crush chickpeas until there are almost no whole pieces left. I find this easier to do in a stand mixer. To use a mixer, place chickpeas in mixer bowl and turn mixer to speed 1. Slowly advance to speed 2 and scrape down the sides of bowl occasionally as pieces are broken up. When chickpeas are almost a paste but with some chunks left (this will take several minutes) , add the dijon, tahini, sesame seeds, and optional kelp. Blend on speed 1 until combined. Add the green onions and optional sesame oil and mix in with a spoon. This is great as a sandwich spread with lettuce and tomato or by itself on lettuce leaves and topped with tomato.
Alternatively, you can mash the chickpeas by hand with the back of a fork or a potato masher. Once paste-like add all other ingredients and stir to combine.
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