Tuna-safe salad for a lunchtime staple on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
This is a fast, easy substitute for tuna salad that requires no cooking and harms no fish. We served it up on rye bread with arugula for a tasty, filling lunch.
You will need:
1 15-ounce can chickpeas/garbanzo beans
2 celery stalks
2 tablespoons vegan mayonnaise (or regular, but you won't be able to tell the difference in this recipe, so why not go plant-based?)
2 tablespoons relish
1 tablespoon soy sauce
2 teaspoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon kelp granules/kelp powder (available at natural-food stores; it gives a deliciously briny taste)
1/2 teaspoon lemon juice
fresh-cracked black pepper
1. Rinse and drain the chickpeas in a colander.
Place in a medium-sized bowl and use a fork to mash the chickpeas.
Mash until all the whole beans are broken up; the consistency should still be coarse, not pureed.