Wednesday, September 18, 2013

Vegan mock tuna (mashed chickpea salad)

I have not had tuna for many years now, but The Simple Veganista came up with a great recipe for mock tuna. It is so fresh and flavoursome, with texture that is very close to that of tuna. I don't really miss tuna and I probably won't ever miss it because I have found a great new substitute.

This recipe uses canned chickpeas. Who knew chickpeas could get even better than they already are?

Vegan Mashed Chickpea Salad
From The Simple Veganista

  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup celery, sliced 
  • 1/2 cup carrots, diced
  • 1/4 cup or so hummus or tahini (any vegan mayo works too)* (I used vegan mayo + 1 tablespoon tahini)
  • 1 - 2 tablespoons mustard (stoneground or dijon)
  • sea salt & cracked pepper, to taste
  • dash of garlic powder
  • juice of 1/2 lemon
  • paprika/smoked paprika, garnish
  1. Drain and rinse your chickpea's, place in medium size bowl and roughly mash with a fork, potato masher, blender or food processor. 
  2. Add the remaining ingredients and combine. Add more hummus/mayo/tahini if you like it creamier and taste for seasoning. Serve however you like. Store leftovers in an air-tight container in the fridge for up to a week.
*If you find your hummus is a bit thick, thin it out with a tablespoon or two of water. This will make for a perfect consistency to use as a binder without being overly thick and/or drying as well.

I served mine up in a sandwich with cucumber, lettuce and tomato. Absolutely delicious!

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