This blog's purpose is to help make more information available to people to make choices that support their health. Plant-based nutrition is shown to have many health benefits, and I hope to provide ways to make it more affordable.

Monday, April 2, 2012

"Tuna" Salad


A friend of mine, Amy, once made “vegan tuna sandwiches” and I liked them so much, I asked for the recipe.  After I stopped buying vegenaise I hadn’t made it, but then I experimented with tahini in coleslaw and again with the vegan tuna salad, and really liked it.

1 can (15 oz) chickpeas, drained- or equivalent dry chickpeas cooked
3 slices onion, chopped
½ cup dill pickle relish or chopped dill pickles
1 tbsp mustard
2 tbsp tahini
opt. 2 tsp flax oil
opt. splash of lemon juice
opt. chopped celery

Mash the chickpeas in a medium-sized bowl, or a flat bottomed casserole dish makes for easier mashing.  Chop onions, and mix everything together.  It eat this with rice cakes, but it’s good on bread, or with chips, or as a side-dish. 

Variation: use crumbled tempeh (cooked and cooled) instead of chickpeas.
Variation: soaked raw sunflower seeds instead of chickpeas, skip the tahini or use less
Variation: add sauerkraut instead of pickles

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