Last time we met, I showed you how to make your own super simple refrigerator pickles. Today, I’m going to share a recipe in which you can utilize these tasty dill spears. As a child, I absolutely LOVED tuna salad… Which is odd, because I LOATHED all things seafood. Tuna was different. Tuna understood me. Whether it was piled high on crackers, or eaten as a soggy sandwich at lunchtime, tuna was one of my all-time favorites. When I became vegetarian, it never occurred to me how much I had missed tuna… Until I stumbled upon this recipe. 😉
Chickpea Salad AKA Mock Tuna Salad
You will need:
- 2 cans organic chickpeas
- 2/3 – 1 cup Vegenaise (or other vegan mayo alternative)
- 1 tbs brown or yellow mustard
- 1 tsp apple cider vinegar or lemon juice
- 1/2 – 1 cup chopped red onion, celery, and homemade dill pickle spears
- celery salt, pepper, and smoked paprika to taste
- optional – 1 tsp spirulina, kelp, or powdered nori for a ‘fishy’ flavor
First, you will want to rinse and drain your chickpeas. Place chickpeas in a food processor and pulse several times. You don’t want to completely pulverize the chickpeas. You want them to break down into a similar texture to tuna. It will look like this when you are finished.
Next you will add these guys to get the party started…..
Followed by a healthy serving of veggies. (Extra points for using local, organic, and/or homemade/homegrown!)
Now, just season with some celery salt, freshly ground pepper, and a dash of smoked paprika!
This seriously looks AND tastes like the real thing! The first time I made it for my BF a few years ago, he asked if I served him REAL tuna!!!! LMAO!
You can use this recipe in all ways you would tuna salad – on crackers, over pasta, or the old sandwich stand-by (made even better with some melted cheese on top!)!!! 🙂
*This post has been shared on Frugally Sustainable’s Frugal Day’s, Sustainable Ways and Wildcrafting Wednesday!