"I am Vitality" Mock Tuna Salad
Even if you would no longer dream of eating tuna, egg or chicken salad, you may still have fond memories. Happily, you can still enjoy this style of rich, high-protein spread in this luscious plant-based version that packs mega flavor and health benefits. Try the yummy variations too. A mini-chopper is a great prep tool for this dish. Enjoy this satisfying salad in Buddha Bowls, rolled in lettuce leaves, stuffed into tomatoes or avocado, as a spread or sandwich filling, or with hearty crackers on a tapas platter.
Ingredients
- 1 15- ounce can organic chickpeas rinsed and drained
- 1/4 cup finely chopped red onion
- 1/2 cup organic celery chopped
- 3 tablespoons tahini
- 3 tablespoons fresh-squeezed lemon juice
- 1 tablespoon white Miso paste or Pink Himalayan salt to taste
- 1 tablespoon Dijon mustard
- 1 teaspoon Chia seeds optional – adds protein and binds the spread
Instructions
- Finely chop celery, carrots, and onion, and mash chickpeas with fork. Combine these with remaining ingredients in a bowl until blended but still a bit chunky. Serve this salad on a bed of lettuce, stuffed in a large tomato or red bell pepper, as a sandwich filling, rolled in a sheet of nori like sushi, or as a hearty dip with crackers. Include a plate of fresh lemon wedges when serving.
Notes
This is a very flexible recipe, and you can vary it often once you get the basic variation down. Cool variations include:
Classic: add 1-2 teaspoons of dill weed and 1 tablespoon capers
Mediterranean: add 1 tablespoon chopped sundried tomatoes, minced fresh basil, and some sliced Kalamata olives, top with raw pine nuts.
Indian: add 1 tablespoon curry powder, 1 tablespoon Mango-Chutney, top with raw slivered almonds and fresh cilantro.
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