Tuna salad is a common lunch option, usually sandwiched between two soggy pieces of bread, or scooped on top of some wilted lettuce. This no-fish recipe turns tuna salad on its head, giving you the same great zingy taste you’d expect from your old school favorite, without any of the mercury issues found in most of our canned tuna supply. Mashed chickpeas provide a surprising stand-in for tuna here, and supply plenty of mercury and hormone -free protein and fiber. You’ll also avoid wayward stares when you take out your non-fishy-smelling sandwich at lunchtime. Enjoy!
- 1 can chickpeas, drained and rinsed
- 2 stalks celery, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup finely chopped dill pickle
- 1/4 cup finely chopped red bell pepper
- 3 tablespoons vegan mayonnaise
- 1 clove garlic, minced
- 1 1/2 teaspoons yellow mustard
- 2 teaspoons minced fresh dill
- 1 1/2 to 3 teaspoons fresh lemon juice, to taste
- 1/4 teaspoon fine sea salt, or to taste
- Freshly ground black pepper
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
- Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Tips for serving and additional toppings:
- Your favorite bread, toasted
- Cucumbers, sliced
- Hemp seeds
- Avocado, sliced
- Tomato, sliced