Chickpea “Tuna” Salad

Chickpeas are a great way to enjoy some plant-strong protein. They’re so versatile! This finished dish is very similar in taste (not identical) to tuna salad. It’s not as strong in that fishy-taste way. There’s just a light hint of fresh sea flavor from the sea vegetable that’s used. Mountain Man and I call it “Chickpea of the Sea!”

Sea vegetables are a great vegan source of a broad array of minerals including iron and (in the brown varieties) iodine. They are an excellent source of vitamin K, and a very good source of folate, magnesium, calcium, B-vitamins riboflavin and pantothenic acid.

You can use crumbled up nori, dulse flakes, kelp granules or whatever you happen to have on hand for this salad. I like this brand of dulse. Just make sure that you get your sea vegetables from a clean, reputable source to avoid the possibility of contamination from ocean waters.

Ingredients

for the salad

• 1 can cooked chickpeas (Eden brand is best—no sodium added)

• 1/2 red onion, chopped

• 1 celery rib, chopped

• 1/2 cup diced red bell pepper

• 1 tsp Spike salt-free seasoning (this is my go-to all-purpose spice blend, but you can use whatever you like or have on hand)

• 1 tsp dulse or kelp flakes/granules (or to taste)

• some chopped fresh herbs of your choice (I used dill)

• love

for the mayonnaise

• 1 cup raw cashews

• 1 cup water

• juice of 1 lemon

• 1 TBS mustard of your choice

• 1 TBS mellow white miso

• 1 tsp onion powder

• 1/2 tsp garlic powder

Method

1. Mash up the chickpeas in a bowl using a fork or a potato masher. You can also use a food processor, just make sure not to process the beans too much. The mixture should be slightly chunky.

2. Add all remaining salad ingredients to the chickpeas and mix well.

3. Place all mayonnaise ingredients into a high-powered blender and blend until smooth.
   **I use and recommend Vitamix blenders. They are the best, hands down.**

4. Mix however much mayo you want to use into the salad. I usually have some left over.

5. Serve on bread of your choice, with a salad, stuffed in an avocado (yum) or with some fresh veggies.

Serves 4. Enjoy!