Chickpea Mock Tuna Salad Sandwich
Burp.
Just had the best sammich for lunch – a different version of one of my favorite lunch and snack foods, mock tuna salad made with chickpeas. You all know how much I love my chickpeas now. I make about a pound of them every week and use them to top salads, to make some variation of this spread, hummus, or chickpea snacks. I eat them all the time. Hmmm, can one overdose on chickpeas?
Well anyway, bored with my usual chickpea tuna salad recipe combination, I decided to try something new. Now this recipe features NOOCH (commonly known as Nutritional Yeast), which is great because it adds a slightly cheesy flavor. I also got to use some of my Bragg Organic Sea Kelp Delight Seasoning, which adds a definite seafood flavor to anything you sprinkle it on. If you haven’t tried it yet, you must get some; most health food grocers sell it, along with Whole Foods, Sprouts Farmer’s Market, etc.
Vegans should regularly ingest nutritional yeast, as it is an excellent source of Vitamin B12, one of the nutrients that vegans tend to be low on. Combining nutritional yeast with chickpeas provides high doses of B12, folic acid, panthotenic acid, B1, B2, B3 and B6, as well as iron, protein and fiber.
Winner!
Anyway, give this a try and let me know what you think.
- 1 (15 oz.) can chick-peas or chickpeas, drained (equivalent to 1-1/2 cups cooked)
- ¼ cup Veganaise vegan mayonnaise (adjust to your preference more or less)
- ⅓ cup minced celery
- 2.5 Tablespoons minced dill pickle
- ½ Tablespoon Bragg nutritional yeast (NOOCH)
- 1 large green onion, chopped fine
- 1 tsp Bragg's Liquid Aminos or soy sauce
- ½ tsp Bragg Organic Sea Kelp Seasoning or kelp powder
- Fresh ground black pepper, to taste
- In a medium sized bowl, mash the chick-peas coarsely with a fork or straight blade type pastry mixer (not the wire ones, they'll bend).
- Mix in the remaining ingredients and combine well.
- Let sit for 10-15 minutes to blend flavors
- Stir, taste and adjust seasonings as necessary.
- Use on sandwiches or on a bed of salad greens.
Category: Light Meals
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We loved it! The 11-year-old (who happens to be a tuna fiend) was very receptive. I think the sea kelp is definitely the key ingredient.
Thank you! I added a bit of dill and celery salt. I’ll definitely make this again!