Tuesday, April 21, 2020

Vegan Tuna Salad with Seaweed and Chickpeas

I love tuna salad. Before I was vegan I would eat tuna straight from the can. Since going vegan, I have made many different versions of "tuna" salad. With nuts, with seeds, with tempeh, and all are tasty. This one, though, is a bit healthier than previous mayo-laden versions. Enjoy!

Vegan Tuna Salad with Seaweed and Chickpeas
Serve on a sandwich, in a wrap, or over a bed of greens. Each 1/2 cup serving contains 145 kcal and 7g of plant protein.

Yield: 3 1/2 cups, or 7 servings

For the dressing:
1/2 cup aquafaba (liquid from the can of chickpeas)
1/2 cup cashews that have been soaked overnight, drained and rinsed
2 tablespoons nutritional yeast
1 teaspoon whole grain mustard
1 tablespoon lemon juice
1 tablespoon chia seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
1/4 teaspoon kala namak, optional
1/8 teaspoon sweet or smoked paprika
1 heaping tablespoon pickle relish (I use dill, but if you prefer sweet pickle relish, you do you!)
1 teaspoon dried dill (or 1 tablespoon fresh)

For the salad:
1 (14 ounce) can chickpeas, reserve liquid from can for the dressing
1 tablespoon dried hijiki seaweed
2/3 cup boiling water
1 stalk celery, chopped
1/2 cup diced onion, red or white
1/4 cup sunflower seeds
1/4 cup diced radish

To make the dressing add all ingredients except the relish and dill to a blender and puree until smooth. Stir in the relish and dill. Set aside.

To make the salad, drain the liquid from the can of chickpeas, and reserve 1/2 cup to make the dressing. Smash the chickpeas with a fork or potato masher until crumbly.

Add the dried hijiki to a small heat safe container and pour the boiling water over it to reconstitute. Allow to sit for 10 minutes. Strain solids from the liquid. (You can add some of this liquid to your dressing if it is too thick.)

To a mixing bowl, add smashed chickpeas, drained seaweed, celery, onion, sunflower seeds, and radish. Fold in dressing. Keep in an airtight container in the refrigerator until ready to serve. Will last one week in the refrigerator.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni