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.

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