Guest guest Posted April 18, 2005 Report Share Posted April 18, 2005 Happy Tuna Salad *The tuna is happy because he's still in the water! *Source: Christa's Vegan Cookery site This recipe is great on it's own or in between pieces of toasted bread with thick slices of tomato and cucumber. The texture is remarkably tuna-salad-like! I recommend you cook your own chickpeas because you want them to be quite a bit more tender than the canned variety for easy mashing and good texture; but if you must use canned, boil them for 1/2 an hour to an hour to get them really soft. 1 cup dried chickpeas, washed and soaked overnight 1 cup finely chopped celery 1 tbsp. chopped sweet pickles 2 tbsp. sweet pickle " juice " (brine) 3/4 cup vegan mayonnaise 1/2 tsp. paprika sea salt and pepper to taste 1 tbsp. prepared mustard (use healthy, gluten-free, homemade) Boil chickpeas until soft, then boil off all excess water, until they are very tender (but not mushy). Mash the chickpeas, add a little extra water if needed (but no more than 2 tbsp.). Stir in all remaining ingredients. Taste and adjust seasonings to your liking. Serve on a bed of lettuce, or in a sandwich, or on crackers, or any other way you can think of. Will keep 3-4 days refrigerated. Serves 6-8. Quote Link to comment Share on other sites More sharing options...
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