Chickpea “Tuna” Salad
There is a place in Florida called Too Jays that has the best rye bread in the world. Not vegan, I’m sure, but something I dream of at night. Did I mention it is the best rye bread in the world?
I used to pile it high with a combination of tuna and egg salad and some nice thick tomato slices. Did I mention it is the best rye bread in the world?
So, since I don’t live in Florida, or eat egg salad, or eat tuna salad, I had to come up with an acceptable substitute that I could dream about at night.
It may not be rye bread (did I mention it is the best rye bread in the world?), but I think an avocado is the perfect substitute for just about anything. Ever. Period. And totally dream worthy.
I basically follow the simplest tuna salad recipe that has probably been around since it was discovered that you could make tuna into a salad, but sometimes simple is best. I do, however, add a special, secret ingredient to give it a little “fishy” taste, as well as a nutritious boost.
Ingredients:
- 1 can of chickpeas, drained (save the liquid — aquafaba– for other uses. It freezes in ice cube trays beautifully)
- vegan mayo
- diced onion
- diced celery
- salt of choice
- seaweed (yep. dried seaweed)
**Note about the seaweed: There are so many options out there, but basically, you are looking for one that will crumble or that you can chop up without it being soft and mushy in the salad. The one I used, I had to toast first in a pan, but it holds up to the mayo.
Directions:
- In a large bowl, mash the chickpeas, leaving a few chunks for texture.
- Add the onion, celery, and seaweed and mix to combine. Add the mayo, mix and then salt to taste.
Enjoy!
Simple, easy and it lasts me for a few days when I add some avocado, or make a sandwich.
