Mock Tuna Salad
Ingredients
2 (15 ounces each) cans garbanzo beans, rinsed and drained (A.K.A. chickpeas.)
3 bunches green onion, cut into 1⁄4-inch thick slices
3 stalks celery, cut into 1⁄4-inch thick slices
2 teaspoons pickle relish (Finding relish that is HFCS-free is difficult.)
2-3 tablespoons mayonnaise
Salt and freshly ground black pepper, to taste
Instructions
1. Using fork or masher, mash beans to a rough and chunky consistency. (This can also be done carefully in a food processor. You want the beans to be rough, not smooth like hummus.)
2. Combine beans and remaining ingredients in a bowl. Stir well and chill in refrigerator before serving.
Comments
The other day I was looking for lunch ideas to take when I visit my brother, the vegetarian, later in May. A friend suggested that I try this salad and it’s delicious! The texture is similar to tuna salad and it’s pretty similar in taste thanks to all of the other ingredients, it’s just lacking the fishiness of the tuna. You could easily modify this to suit your tastes, I might add cherry tomatoes next time or even cucumber. For a vegan version, just use your favorite vegan mayonnaise substitute. This will probably be my lunch for the rest of the week and I’ll be making a double batch later in the month when I visit my brother!
I like my salads to be chunky, if you don’t you should cut the onions and celery into smaller pieces.
Person - Gwen