I used to love, love, love (!) tuna salad pre-vegan days. Luckily somebody discovered that mashed chickpeas, seaweed and some other stuff gives the same taste without the murder and mercury. There are a ton of recipes for chickpea salads out there in the internets. Here’s what I did with what I had in my fridge and pantry.
I used a fork to roughly mash/flake a can of drained chickpeas (15 oz?). (Note to self, try making chickpeas this way next time)
I threw in about 2 stalks of chopped celery, 2 stems of chopped green onions, 1-2 tbsp of freshly minced dill, 1-2 tbsp of vegan mayo, 1 tsp of dijon mustard, 1 1/2 tsp of lemon juice,
and 1 heaping tbsp of nori roll flakes. To “make” nori roll flakes, I took about 2 sheets of seaweed, ripped them up and put them in the magic bullet…voila…seaweed flakes.
I stirred it all up and added salt and pepper to taste. I started to eat it straight out of the bowl because it was so nom, but since it was 8pm and I hadn’t eaten dinner I thought “better do up something a little more substantial like a sammich”.
Alas, there was no bread in the house (sad face). So instead, I spread some out on some nori rolls and had little salad rolls using up some leftover veggies in the fridge (happy face).
I used cucumbers, carrots, sprouts and avocados in my rolls. (For more creative ideas for salad rolls, check out Turning Veganese’s salad rolls, yum!).
I made about 3 large salad rolls with my chickpea salad and I had enough leftover for a small afternoon snack the next day!
I’ve made this salad numerous times, and each time has been slightly different depending on what I had on hand. The key to this salad for me is the seaweed and the dill…without that, it doesn’t quite have that “tuna salad” taste. If I don’t have fresh dill, I sometimes use the pickle relish.
N never liked tuna salad pre-vegan days (b/c of the mayo), so this one’s all for me…holla!