Finally! A new permanent addition to my vegan repertoire.
I’m not big on substitutes, so I’ve had a hard time working my way into a vegan diet. I like eggs and cheese, and despite the claims that people can’t tell the difference between vegan cheeses and the “real thing,” I haven’t been successful in making anything remotely satisfactory.
So…I approached this substitute with some doubt: Tuna Salad without tuna? OK.
I have to tell you, though, this was a taste treat. The texture is right. The taste is right. It was really delicious, and I’m salivating for another one as I write this.
The Woodstock Farmers Market fresh tomato helped as did the homemade spelt challah, but as you see from the intro picture, I also enjoyed the chickpea “tuna” all by itself as well, and it was great!
So here’s what I did: I just made “tuna” salad the way I always used to except that I used chickpeas (dried, cooked, drained and slightly mashed) in place of tuna and Just Mayo from Hampton Creek instead of Hellman’s Real Mayonnaise. I want to tell you, Hampton Creek got that Mayo knocked! It’s delicious, and the consistency is just right.
This was so easy to do. I’m looking for vegan things to make that I love and that are really easy. This is the first item I’m going to add to my permanent folder other than my longstanding Middle Eastern favorites that are mostly vegan anyway.
Ingredients
- Chickpeas, dried, 1 cup
- Just Mayo from Hampton Creek, 1/4-1/2 cup
- Celery or red bell pepper, 1/4 cup chopped
- Onion, 1/4 cup chopped
- Pickle Relish, 1/4 cup (actually I used homemade spicy pickles, chopped)
- Green olives, 1/8-1/4 cup chopped
- Salt, 1/2 tsp.
Instructions
- Rinse and cook the chickpeas in water to cover until done. Drain and mash slightly.
- While chickpeas are cooking, chop the celery, pepper, onion and olives and set aside.
- When mashed chickpeas cool, add the reserved chopped veggies and Just Mayo and salt to taste.
- Add a little ground pepper if desired.
Enjoy!! Now maybe it’s because I put all the things I always used to use for tuna salad into this chickpea salad that it tasted the same. Or maybe it just did taste the same, even better. Doesn’t matter. I just enjoyed eating it and can’t wait to have it again.
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This is what I’ve been waiting years to see. Cannot wait to try it! I used to do a lot of things with tuna, including casseroles… how simple this is. Thank you, thank you!
A friend just reminded me that pickle relish is good in that too. I used to use it in my tuna – it’s been so many years, I forgot!
I love your honesty, creativity and ethical mission. I also appreciate your humble, caring and careful generosity! I look forward to your next communication.
Tom
Tom, that means a lot to me from you. I always appreciate the ways you challenge me.