Mock Tuna Salad

Name: Mock Tuna Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 whole celery stalks; 425 grams chickpeas, drained and rinsed; 1 teaspoons kelp; 1 Tbsp low sodium soy sauce; 2 Tbsps vegan mayo (fat-free); 2 teaspoons nutritional yeast; 1 teaspoons onion flakes; 2 Tbsps relish (dill pickle)

This recipe makes 4 servings with 240 calories, 11g of protein, and 8g of fat each. If 52 cents per serving falls in your budget, Mock Tuna Salad might be an amazing gluten free, dairy free, and vegetarian recipe to try. If you have nutritional yeast, chickpeas, relish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor.

Ingredients you will need

Chickpeas

Celery

Cheese

Beans

Equipment you will use

Food Processor

Grater

Mixing Bowl

Transfer to the mixing bowl and add remaining ingredients, stirring to combine.

Equipment you will use

Mixing Bowl

Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.Nutritional Information

Ingredients you will need

Black Pepper