Sunday, March 4, 2012

Mock Tuna Salad

I sometimes find it difficult to find vegetarian stuff to take for work lunches that a) fills me up all afternoon b) tastes good and c) is easy to pack and eat. That's why I was happy to find this recipe. It tastes surprisingly similar to tuna salad. You can add all sorts of different things in there. Here is the version I made yesterday:

Mock Tuna Salad


  • 15 ounces chickpeas, drained and rinsed (about one cans worth)
  • 2 whole celery stalks
  • 1 carrot, grated
  • 2 Tablespoons minced onion
  • 1 tbsp soy sauce
  • 2 tbsp mayo
  • 2 Tablespoons minced black olives (optional)
  • 1 Tablespoon minced dill pickle or capers (optional)
  • 1 squirt lemon juice (optional) 
  • 2 tsp nutritional yeast (optional)
  • ½ tsp kelp or other seaweed (optional, I leave this out because Mahesh doesn't like it but it can make it taste more tuna-like)


In a large mixing bowl, mash chickpeas with a fork or flat bottom of cup until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Mince celery, onion, and other vegetables if using, or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more mayo and/or kelp as necessary or desired and salt and black pepper to taste.

Chef's notes: There are a lot of optional ingredients because this recipe is so variable! Just put what you like in it.

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