- Servings : 6-8
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Spring/Summer is here, and picnic season has officially started! One of my favorite picnic foods is my very simple and affordable “tuna salad”- This can be eaten as a salad, a sandwich, panini or right out of the mixing bowl! This recipe keeps quite well for several days, so make a large batch and eat away!
There is a substitution for the vegan mayo listed below.
- 2 cans chickpeas
- 1 large bunch green onions (or red onion)
- 4 celery stalks with the leafy tops
- 1-2 large dill pickle(s) depending on taste
- 1/3 cup vegan mayo (see below for sub)
- 3 tbs mustard (your favorite type)
- 1 tbs granulated garlic
- 1 tsp kosher salt
- 1 tbs sugar or maple syrup
- 1 tsp apple cider vinegar
- Fresh cracked black pepper to taste
Start by draining the chickpeas and adding to a food processor. Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up)- this should take no more than 6-8 seconds. Move to a large mixing bowl.
Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more “mayo” some will like less. I like less with extra mustard!
Once the “tuna” is done, chill it for an hour. I served mine over ciabatta roll, tomatoes, and avocados. I sprinkled some diced jalapeno for a little kick!
Vegan mayo substitute: 1 cup silken tofu, Juice of ½ lemon, 1 tbs nutritional yeast, 1 tsp salt. Food process for 1 minute until creamy =). (All of those ingredients should be readily available at any grocery store. Silken tofu is easier to find in small markets, because it does not require refrigeration and keeps much longer that standard tofu.)
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