Mock Tuna Salad

I like to call this one the poor man’s dinner.  It’s my go-to on lazy evenings when I really don’t want to spend more than five minutes in the kitchen, and especially don’t want to turn on the oven on a hot, muggy Montreal summer night.  It’s also a meal that pretty much guarantees you have all the ingredients in your fridge and pantry.  It’s ready in minutes, kids love it, so do husbands and all you need to use is your food processor.  The best part is, the only ingredient from under the sea is the nori.

Mock Tuna Salad Recipe

Makes enough for 4-5 sandwiches

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/3 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/3 cup pickles, finely chopped
  • 1 teaspoon nutritional yeast
  • 1 teaspoon dried nori flakes
  • 3 tablespoons vegan mayo
  • juice of 1 lemon
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste

Directions:

  • Place chickpeas, mayo, nutritional yeast, nori, lemon, salt and pepper into your food processor.  Pulse a few times, keeping the chickpeas slightly chunky.
  • Place chickpea mixture into a large bowl and add celery, onion, and pickles.  Mix well to combine.

IMG_8182

  • You can chill it in the refrigerator for 10-15 minutes first, or go ahead and serve it right away.  It’s awesome on a whole grain bun, with crackers, or as we had it here, on kamut toasted bread.

Vegan Mock Tuna

Vegan Mock Tuna

8 thoughts on “Mock Tuna Salad

  1. Jenny says:

    This recipe is popping up everywhere! I make mine with a squirt of stone ground mustard and a tablespoon of vinegar as well as mayo or vegan mayo. Some days, I add in shaved and chopped carrots or other veggies. There are so many ways to change this up. No gluten for me so I eat it on a bed of greens.

    • Mustard, that sounds amazing! I will definitely add it next time I make it! There definitely are so many ways of doing it, I’ve seen many varieties. Even though I do not have a gluten intolerance, sounds great as a ‘tuna’ salad on a bed of greens.
      Thanks for sharing, Jenny!
      Sophia 🙂

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