This is a great vegan version of tuna salad, I love this! It’s really authentic and all the meat/fish eaters I have made it for, have said that they could easily be fooled by how similar this is to the real thing. Great!
The chickpeas makes a great consistency, and the kelp powder makes the fishy flavor of the sea. If you want egg salad instead, just swap the kelp powder for black salt (Kala Namak).
- 1 can of chickpeas, drained and rinsed
- 2 stalks of celery, chopped
- 1/2 – 1 chopped red onion
- About 1 cup vegan mayonnaise
- 1 tbsp lemon juice
- 1 ss kelp-pulver (gives it a wonderful fishy flavor, and is healthy too, lots of iodine)
- 1 tsp salt
- 1/2 tsp lemon pepper og black pepper
- Pinch of onion powder (more if you want)
- Corn kernels, if you want (very common in England, and it’s really delicious)
- Fresh parsley
This is how you do it:
Put the rinsed chickpeas in a bowl. Mash them up a bit with a hand masher, but let some of them remain whole. You’re not making hummus here, you know.
Add in the rest of the ingredients, taste the final product and see it it needs a little more spice. Put the salad in the fridge for half an hour so the taste sets, then it’s ready for serving on your favorite bread! You can also make the American classic “tuna melt”, tuna salad sandwich with melted vegan cheese on top.