Vegan ‘Tuna’ Salad

This salad uses chickpeas in place of tuna, combined with other ingredients and seasonings to give it zing.

Ingredients:

• 1 15-ounce can chickpeas, rinsed and drained
• 1/4 cup chopped celery
• 1 tablespoon chopped red onion
• 1/4 cup Vegan Mayo, Spectrum Naturals Light Canola Mayo, or other vegan mayonnaise substitute
• 1 teaspoon dry mustard
• 1 tablespoon Bragg Apple Cider Vinigar
• 2 teaspoons celery seed
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• pinch of cayenne pepper
• baby salad greens, washed and dried
• tomato slices to garnish

Directions:

1. Place the celery and red onion in a food processor bowl. Process for 30 seconds or until finely chopped.
2. Add half the chickpeas and pulse three or four times to roughly chop. Add remaining chickpeas and the rest of the ingredients, except for the baby salad greens and tomato. Pulse three or four more times or until well combined with a lumpy consistency. Don’t over process.
3. Pack the Vegan ‘Tuna’ Salad into a prep bowl, then flip the bowl over a bed of baby salad greens, or use a large Zerol Ice Cream Scoop or spoon to scoop the mixture onto the salad greens. Garnish with slices of tomato and serve.

Makes 4 to 6 servings.

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