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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 servings 281g Recipe makes 2 servings) The following items or measurements are not included below: 1 tablespoon vegan mayonnaise brown mustard |
||
| Calories 277 | ||
| Calories from Fat 23 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 699mg | 29% | |
| Potassium 506mg | 14% | |
| Total Carbohydrate 54.3g | 18% | |
| Dietary Fiber 10.4g | 41% | |
| Sugars 2.5g | ||
| Protein 11.1g | 22% | |
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Chickpea Tunalike Salad
By: Sharon123
May 20, 2008
Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromVegan Vittles cookbook by Jo Stepaniak and the people of the Farm Sancuary.
2 -4 servings
Ingredients
- 1 (15 ounce) can chickpeas, drained (about 1 3/4 cups)
- 1/2 cup finely diced celery (I use the food processor)
- 1/4 cup finely diced sweet onion (or green onion)
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons minced fresh parsley (sometimes I add a little fresh chopped dill)
- 1 tablespoon vegan mayonnaise (or regular or if you wish to omit mayonnaise add 1 tbls. extra virgin olive oil)
- 2 teaspoons brown mustard
- 2 teaspoons well drained pickle relish (sweet or dill-your choice)
- 1/4 teaspoon paprika (I used smoked paprika)
- salt
- pepper
Directions
1
Coarsely chop the beans in a food processor, or mash well with a fork.2
Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Mix well.3
Chill thoroughly before serving.4
Stored in a covered container in the fridge, the salad will keep for up to 1 week.5
Enjoy!6
Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!
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- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Occasion > To Go... > Picnic
- Occasion > To Go... > Camping
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Sam #3
On Jul 29, 2008
Just like tuna salad! I used lime juice instead of lemon cause I didn't have any. I used regular mayo, dijon mustard and dried parsley and dill weed. I thought it was great, but my daughter thought is was just ok.
From: Nasseh
On Jul 24, 2008
I made this for DH's lunch since he loves chickpeas but he told me that he did not like this sandwich. The only change I made was omitting the celery & adding tomato instead. I did use olive oil in place of the mayo. Sorry I couldn't rate it higher Sharon.
From: Catwoman24102
On Aug 19, 2008
Wonderful flavor and very easy recipe! I made this for my vegetarian daughter for lunch and we both loved it! I used a food processor to dice the onion and celery first then added the chick peas, the rest of the ingredients and pulsed to the consistency I wanted. I also used Miracle Whip instead of Mayo since my daughter likes that best. Thank you for sharing this wonderful recipe. We will be making this often in both our homes from now on!
From: Calee
On Jul 31, 2008
Everyone in my family loved this and has asked for it again for lunches. I love chickpeas and was thrilled that they loved it as well. A nice alternative for a sandwich. I would like to try this stuffed in tomato. I used olive oil mayo and dijion mustard and lots of pepper, thanks for sharing this recipe Sharon, one that we will enjoy often!!
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