This is a quick and easy to put together kind of dish. It’s perfect for those times when you are hungry and need something ASAP. Packed with plenty of protein, fiber, and phenomenal flavor, you may find yourself making this on a regular basis. Most of the vegan tuna-free salad recipes out there are similar with their base of chick peas (=garbanzo beans). As an added bonus, you get no mercury. I really like the recipe I found from Vegan Planet that adds a half cup of almonds!
Tuna-Free Sandwich Filling (adapted from Vegan Planet)
- 1 15oz can of garbanzo beans (or cook your own)
- 1/2 cup raw almonds
- 1 tablespoon lemon juice
- 1 teaspoon kelp powder or any type of dried seaweed
- 1/3 cup diced celery
- 1/4 cup diced onion
- 1/4 cup chopped pickles or relish
- 1/4 cup vegan mayo (I love Vegenaise)
- sea salt and pepper to taste
Place the garbanzo beans and almonds in a food processor and pulse until coarsely chopped. Add in the rest of the ingredients and pulse a few more times until evenly incorporated.
Can be served on top of a bed of greens, in a pita, in a wrap, or as a cracker spread. My guests have always loved this recipe!
The original recipe from Vegan Planet is slightly different- it calls for dijon mustard and not the pickles/relish and onions. I say use what you like and what you have handy in the fridge. Don’t be afraid to substitute ingredients in recipes.
What is your favorite thing to make with chickpeas?