November 18, 2008
I've seen a lot of recipes like this but never gave it a shot until I saw Happy Herbivore's version. Man, that girl has a lot of good recipes. Chickpeas make a perfect substitution for tuna! A spin through the food processor and your eye just cannot tell the difference.
Anyway, the reason I love this is because it looks and tastes pretty much like normal, everyday tuna. And you can make a normal, everyday sandwich and no one thinks you're absurd health girl. But it's still a totally healthy vegan dish and very versatile. I'd like to try in a few other recipes – maybe a casserole or a nicoise salad. But for now, an amazing lunch came together with some millet bread and clover sprouts. If you use canned chickpeas and a food processor, this recipe will take you 35 seconds. I actually used dried chickpeas because I subconsciously must have felt guilt that this recipe would be THAT easy.
Mock Tuna Salad
with slight variation from Happy Herbivore
1 cup dried chickpeas
1 1" piece kombu
2 celery stalks, broken roughly into pieces
1 dill pickle
1 tbsp dill pickle water
1 squirt lemon juice
1 tsp onion powder
2 tsp nutritional yeast
1 tbsp tamari
2 heaping spoonfuls vegan mayo
1 sheet nori, shredded
salt + pepper to taste
1. Soak chickpeas with kombu overnight in water. Remove kombu, cook about an hour until beans are tender.
2. Process cooked chickpeas in food processor.
3. Add all other ingredients and blend.