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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