No-Tuna Salad is something I haven’t made for along while. Now I had some leftover Chickpeas, that were perfect for the purposte. I used to make someone elses recipe, but this time I made my own as I have a habit of doing when I figure things out. As few ingrediences as possible and as much flavor as possible. This No-Tuna Salad is so good and actually better then “the real deal” and on top with a totally clear concience. I love it. I didn’t make a full portion this time, but you can easialy adjust the recipe for some leftovers. And if you want to make a whole can or more that’s easily done too. Here it is served on Danish Rye bread, but it’ll be fantastic in a sandwich or on a baquette too.
Vegansk No-tuna Salad
240 g chickpeas, soaked and boiled or one can
50 g red onion (one small onion)
App. 2-3 Tbsp. Luna’s vegan Mayo, As much as you find appropriate
1-2 Tbsp. lemon juice citronsaft (optional)
1-2 tsp sea salt (hold the salt til later)
Freshly groud pepper
2-3 tsp. capers from a glass – and extra as garnish
1-2 tsp kelp powder (optional)
A bit of cress or parsley as garnish karse
Mash the chickpeas with a fork. If you have a food processor then use the “pulse” function (5-8 times), so the get a flaky structure. You want them chopped up without turning into mush. and it’s alright with some half chickpeas in between. Put all into a bowl.
Chop the onion finly and add it to all the other ingrediences and put in with the chickpleas and mix well and taste to adjust seasoning/lemon juice etc. It’s fine to let the salad rest for a bit in the fridge before serving.
When the (if) the salad has been in the friedge overnight it can be a good idea to make another tasting/adjusting.
Serve on corarse rye bread, in a sandwich or on a baquette – give it a try the possibilities are endless and delicioous.
*TIP* If you like your salad to have the “fishy” taste of tuna salad, you can use ½-1 tps kelp powder, which is an algee product to be bought in your health shop.
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Hej, jeg er Deborah. Siden jeg var en lille pige, har jeg tænkt på dyrenes velfærd og jeg har altid elsket at lave mad. Da jeg nåede en vis alder manifesterede det sig i, at jeg blev vegetar. Så gik jeg tilbage igen en lang periode. I 2006 flyttede jeg, og fandt energien til at være vegetar igen og nu har jeg så besluttet, at det veganske, er vejen frem.
Her finder du mine bedste opskrifter og de bedste af dem, jeg prøver rundt omkring. Jeg håber du vil synes om, og byder velkommen!