A couple weeks ago I saw Sophia’s Mock Tuna Salad over at Silk and Spice. I decided to try it the next day, but it was one of those things where after I got started I realized I didn’t quite have everything I needed. It still turned out so well, though, I decided to do some experimenting.
Each recipe begins with one can of chickpeas, drained and rinsed.
Mock Tuna Lemon Salad
Basically, this one came about because I had less than half the amount mayo the original recipes call for, and I added a ton of lemon juice.
So, in the bowl of your food processor add: chickpeas, 1 heaping Tbsp vegan mayo, 4 Tbsp lemon juice (juice of one huge lemon), 1 tsp nutritional yeast, 1 tsp nori flakes, salt & pepper to taste.
Pulse, leaving chickpeas slightly chunky. I left mine really chunky.
1/3 C celery, finely chopped; 1/3 C pickles, finely chopped; 1/4 C onion, finely chopped.
In a bowl, add veggies to chickpea mixture,
stir. I let mine chill for 15 minutes.
I made open face sandwiches so I could eat tons of the salad without so much bread. It’s supposed to make 4 to 5 sandwiches, but instead I got 2 open face sandwiches and ate the rest with a spoon! All that lemon made me think of another kind of tuna salad I used to eat sometimes before I went vegan…
Mock Syrian Tuna Salad
I think this is one of those “Syrian” Syrian recipes – something my great-grandmother made up when she came here, not anything anyone eats in Syria. Anyway.
For this recipe, you will need about 1/3 C fresh parsley (or, to taste), 1 large lemon, 1 green onion (or, to taste).
Finely chop the parsley, chop the green onion, juice half the lemon.
In the bowl of your food processor, add chickpeas and 3 Tbsp olive oil,
with 2 Tbsp nori flakes, 1 tsp nutritional yeast, lemon juice & salt to taste. Pulse as above. Place in bowl and…
add parsley and green onions.
Stir. Taste it – you may want to add more olive oil, and if you’re even just a little Syrian, chances are you’ll want to add more salt. This definitely benefits from being chilled.
I ate mine with Ezekiel bread, but we’d usually have this with pita. Do as you please.
The final recipe is another way my dad likes to make it. This time I remembered to buy another jar of veganaise!
Mock Tuna Salad with Peas
Chickpeas in the food processor with 3 Tbsp mayo, 1 tsp nutritional yeast, salt & pepper to taste. Oh, and 1 heaping Tbsp nori flakes. I used a different amount of nori in each recipe because I was trying to figure out how much of a fishy taste I like.*
Pulse, pulse, pulse. I did make it a little creamier this time.
Add peas – I did about half a can, but you can use as much or as little as you want. My dog is happy to eat any leftover peas.
By this time I realized there was no point in making a sandwich because for me, the bread is just the vehicle to get this tasty salad to my mouth.
The cool thing about this last recipe is between the can of chickpeas, half a can of peas and two slices of Ezekiel bread (slightly toasted is the way to go, by the way), you get a whopping 42 grams of protein! This is great for your main meal of the day, and it’s so filling you won’t need anything else to go with it. If you have a lot of self control, you might even have enough here for two meals 🙂
*I prefer 2 Tbsp of nori flakes. I didn’t actually have the flakes, though, I had the sheets used for making sushi. I just cut them up with food scissors.
Maybe I’ll get really hardcore and try a mock tuna melt sandwich or mock tuna casserole…. Thanks for the inspiration, Sophia!