Chickpea “Tuna” salad is a recipe I have used countless times when entertaining friends and family, and I always get the same reaction – people go crazy for it! This Medical Medium friendly recipe brings back a clean plate every time.
Ingredients:
3 cups chickpeas, mashed
8 stalks celery, chopped
1/2 red onion, chopped
2 cups dulse strips
1/2 cup raisins
2 scallions, chopped
1 cup fresh parsley
1/2 tsp dried dill
2 tsp raw honey
1 cup raw cashews, soaked 20 m
1 cup water
2 lemon, juiced
1/2 tbsp Mustard powder
1 tbsp Onion powder
1 tbsp Garlic powder
3/4 tbsp Smoked Paprika
To Serve:
1/2 tsp Cracked black pepper or Veggie Pepper
1 -2 heads Butter Leaf Lettuce
Handful of cherry tomatoes
1/2 a cup watercress leaves
Clean Gluten Free bread to serve – try the Medical Medium Sandwich Bread
Directions:
Mash chickpeas in a bowl using a potato masher or lightly process in a food processor.
Add the onions, celery, raisins, scallions and wait until the very end to add the dulse (right before serving). I would recommend that if you are storing this in the fridge don’t add any dulse to it unless you serve it again.
To make the egg-free mayonnaise, blend the soaked cashews, water, lemon juice, mustard powder, onion powder, garlic powder and the smoked paprika. Blend until smooth. Here is a version of a Nut Free Egg Free Mayonnaise for those who are nut allergic.
Pour into the chickpea mix, add the dulse at the end and serve in butter leaf lettuce. Garnish with a little cracked black pepper or Veggie Pepper by Frontier Coop.
This Chickpea “Tuna” Salad is always a hit with friends and family alike!
To your health & happiness,
Muneeza
Chickpea “Tuna” Salad Sandwich
Ingredients
- 3 Cups chickpeas mashed
- 8 stalks celery chopped
- ½ red onion chopped
- 2 Cups dulse strips
- ½ Cup raisins
- 2 scallions chopped
- 1 Cup fresh parsley
- 1.2 tsp dried dill
- 2 tsp Raw honey
- 1 Cup raw cashews soaked 20 min
- 1 Cup water
- 1 lemon juiced
- 1 tsp mustard powder
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp smoked paprika
Instructions
- Mash chickpeas in a bowl using a potato masher or lightly process in a food processor.
- Add the onions, celery, raisins, scallions and wait until the very end to add the dulse (right before serving). I would recommend that if you are storing this in the fridge don’t add any dulse to it unless you serve it again.
- To make the egg-free mayonnaise, blend the soaked cashews, water, lemon juice, mustard powder, onion powder, garlic powder and the smoked paprika. Blend until smooth.
- Pour into the chickpea mix, add the dulse at the end and serve in butter leaf lettuce. Garnish with a little cracked black pepper or Veggie Pepper by Frontier Coop.
