Mocking Tuna Salad
If you long for that Tuna Salad Sandwich that Mom made for you as a child, then here's a vegan version that will really surprise your tastebuds. This also makes a great party dip or tea sandwich for a tea party.
1 cup fine dice organic celery
3 cups organic canned or sprouted garbonzo beans
(if using canned, rinse thoroughly before putting into bowl)
4 green onions, finely sliced
1/2 purple, yellow or white onion, finely diced
1 tablespoon nutritional yeast flakes
1 tablespoon kelp powder
1 tablespoon fresh lemon or lime juice
1/2 cup Vegenaise
sea salt, to taste
organic sweet pickled relish
diced dill pickles
Cuisinart Food Processor fitted with Knife Blade
large mixing bowl
measuring cups and spoons
The Garbanzo Beans
In a Cuisinart Food Processor fitted with the knife blade, pulse 5 or 6 times to get the garbanzo beans into a medium crumble... you don't want them ground into a hummus paste.
Scrape the roughly ground garbanzos into a large mixing bowl and set aside.
The Celery and Onions
Finely dice the celery, onion, and green onions and add to the garbanzo bean mixing bowl.
Sprinkle the remaining ingredients over the bowl's contents and mix together until creamy and combined.
Mocking Tuna Salad is great right after mixing, but even better if refrigerated for 24 hours.
Whether lunchbox sandwiches or a fancy tea party finger sandwich, Mock Tuna Salad has a flavor that will delight even the fussiest of eaters. Try serving this at your next party as a dip on a platter filled with endive, celery and carrot sticks, and your favorite organic crackers.
HINT: Sandwich Bread Protection
If you make tea sandwiches with Mock Tuna Salad, try smearing a thin layer of Follow Your Heart Cream Cheese over each bread slice to provide a barrier to keep the bread dry. This would work well for school or office lunches to keep the sandwich from getting soggy. Just a thought...
Sprouted Garbanzo Beans
Vegan Tea Party Sandwiches