If you’ve been vegan for a while, you probably have your own version of this chickpea salad recipe. But if you’re a newbie or an omnivore, the idea of making a mock tuna salad from chickpeas might be new to you. It’s just as good dolloped onto salad greens as it is as a spread on fresh bread.
A few years ago, I did a back-to-school cooking demo at a local store and I made this recipe. It makes a quick-and-easy lunch, and it’s easy to hide veggies from picky kids in the mix. It was a big hit at the demo. I even overheard a man in the parking lot telling his wife that she should have tried it. You should try it, too!
To give this more of a “chicken salad” feel, rather than “tuna,” omit the seaweed flakes and use two teaspoons of dried dill.
Serving Size: 1
Amount Per Serving:Calories: 252 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 318mg Carbohydrates: 25g Fiber: 6g Sugar: 6g Protein: 6g
Recipe reprinted with permission from What’s for Lunch, © 2016 by Dianne Wenz. Purchase your copy of the e-book here.