MOCK TUNA SALAD
A recipe from www.theveggietable.com My DH wants me to make this for him. Time does not include overnight soaking time.
Provided by Wendys Kitchen
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
- Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
- Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
- Notes This mock tuna salad will last 2-3 days in the refrigerator.
Nutrition Facts : Calories 463.5, Fat 33.7, SaturatedFat 3.7, Cholesterol 7.6, Sodium 710.9, Carbohydrate 32.8, Fiber 8.1, Sugar 4.3, Protein 13.2
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Prashant Gurung
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this salad. The dressing is delicious and the chickpeas are well-seasoned. I would definitely make it again.
Noah Stephens
[email protected]This salad is a great source of protein and fiber. It's also very versatile. You can add different vegetables or herbs to change up the flavor. I also like to serve it on a bed of lettuce or spinach.
Spirduke gaming
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. It's so good! I love the combination of flavors and textures. It's definitely a keeper.
Jahid Rohoman
[email protected]This recipe is a great way to use up leftover chickpeas. I always have a can or two in my pantry and I'm always looking for new ways to use them. This salad is a delicious and healthy option.
Baigid Mia
[email protected]I love this mock tuna salad! It's so easy to make and it tastes just like the real thing. I've made it several times now and it's always a hit with my family and friends.