Not Your Momma's "Chicken" of the Sea Salad
Since the hubby was never a tuna salad fan, I get to eat this amazing veganized version all by myself. Score one for me!
Lately I’ve been eating this “tuna” salad all by itself—just me and a spoon. But, as I’ve made this so many times now, I know that it’s also super good on top of a large salad, warmed up as part of an open face sandwich, and so good as a dip with toasted pita triangles. It’ll keep for several days but I doubt that it will last that long so… perhaps make a double batch ;-)
Time: less than 10 minutes
So this version of “tuna” salad is a bit different than what you’ve likely seen previously; I’ve tried out so many different versions and I think that this one is superior in flavor and consistency. And, besides the kelp granules (which I know is not something that everyone has on hand; but seriously, you should get this…), uses pretty standard and readily available ingredients.
1/3 cup mayo (not shown; I like JUST brand)
1 can (15 oz) chickpeas, drained (aka garbanzo beans)
1/4 cup roasted and salted pumpkin seeds, chopped
6 olives, pitted and diced (I prefer Castelvetrano olives for this, but use what you have on hand)
1 tsp lemon juice
1/2 tsp pepper
1/2 tsp salt (kala namak if you have it on hand)
1/2 tsp onion powder
1/2 tsp garlic powder
Using a fork, mash the chickpeas in a bowl large enough to comfortably work in considering the rest of the ingredients. Add in the rest of the ingredients—except the mayo—and mix to evenly combine.
Add and combine the mayo into the rest of the ingredients. You’re done!