Vegan "Tuna" Salad- Phase 3

My BFF told me about this recipe. She loves it, so I had to share my version.

You can put this in lettuce wraps for p3 lunch, or in jicama wraps or top a salad with it. You can hollow out a giant tomato, fresh from the garden, and stuff it with this salad- like my Grandma used to do with her tuna salad. Or, just eat it plain. 
Add whatever veggies you like- this is super versatile.

You can use my Vegan Mayo, or tahini for the dressing. If you are not vegan, use any compliant mayo. 


Vegan "Tuna" Salad
Phase 3
Makes 3 standard servings of protein and healthy fat

1 can or 1 1/2 cups cooked chick peas
1/4 cup finely chopped onion
1-2 stalks celery, finely chopped
2-3 radishes, shredded
1/4 cup sugar free pickles, minced (sweet or sour)
1/2 tsp lemon zest
Juice of half a lemon
1/4 cup Vegan Mayo (my recipe linked above) or tahini
2T raw sunflower seeds
1T olive oil
1/4 tsp black pepper
Pinch of salt
Pinch of garlic powder (optional)
1-2 nori sheets, crumbled (optional) (to add the flavor of the sea)

Put the chick peas in a bowl, mash with a fork. You do not want them completely mashed, so you have some texture. Add the remaining ingredients and stir. Taste and add more salt or pepper, if needed. Keep refrigerated.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.