This is one of my favorite recipes! I love the color the different vegetables give this dish, the chickpeas are a great source of zinc, folate, and protein, and it’s easy to make– no cooking involved! If I have the time, I try to chop the veggies by hand instead of using one of those handy dandy gadgets to do it. There are usually a billion things going through my mind and it’s nice to clear my head and focus on just one thing– like making tiny perfectly uniform pieces of celery.
If you are short on time, chuck everything in a ninja (thanks mom!) or chopper contraption and call it a day!
This recipe is from an AMAZING cookbook called The Vegan Table and they have very kindly given me permission to re-post a few of their recipes. I highly recommend this book– the recipes are interesting and the book is filled with colorful photos as well as tips for a great dinner party. You can also visit them at Compassionate Cooks.
Reprinted with permission from The Vegan Table by Colleen Patrick-Goudreau
This recipe has all the flavor of the lunchtime staple but leaves the cruelty, chloesterol, and mercury behind! Now that’s a comforting thought.
- 2 cans chickpeas, drained and rinsed OR 3 c fresh beans soaked and cooked from scratch
- 1/2 c eggless mayonnaise (I love Follow Your Heart’s Veganaise, it’s amazing and even better than the real thing in my opinion. This is also perfect for those people who feel weird about eating raw eggs!)
- 1 medium red bell pepper, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 TBSP fresh parsley, finely chopped
- 1 TBSP Dijon mustard
- 1 c walnuts, chopped (optional)
- A few handfuls of baby spinach or baby lettuce (optional)
- salt & pepper to taste
Grind chickpeas in a food processor or blender down to small flaky pieces You can make this salad with whole chickpeas but I find ground chickpeas make it easier to add as a sandwich filling. Plus, the flakiness of the ground chickpeas really resembles tuna in texture.
Mix all ingredients in the large sized bowl with the chickpeas.
Salt and pepper to taste.
Serve on top of a bed of baby spinach or baby lettuce. Another option is to turn it into a vegan tuna sandwich!
Serves: 4 to 6
Try it and tell me what you think! It does remind me of tuna, minus the fishiness. You can also add seaweed flakes to make it taste more like it came from the sea.