First off, I have to talk about how delicious this is.
Every time I eat this Mock Tuna Salad (as in “tuna”) I’m literally like “Oh yeah man, this is awesome!”
Though I love me a classic tuna fish sandwich — which has been my classic lunch choice for many years, especially in college — this vegetarian alternative is just as good (maybe even better?) and doesn’t make me miss the tangy, creamy lunchtime treat.
Made with chickpeas instead of tuna, this “tuna” salad is healthy, delicious, has a wonderful texture and moreover, is totally sustainable.
And you guys know how deeply concerned I am by the issue of tuna sustainability.
Huge worldwide consumption of tuna, especially canned tuna and tuna sashimi, has created major environmental and ecological issues that stem from the fishing methods used to harvest this fish.
That’s why I try to limit my consumption of tuna or eat only 100% sustainable canned tuna (such as Wild Planet.)
Of course, this Mock Tuna Salad doesn’t taste exactly like tuna salad, but believe me when I say that it will give you the same mouthfeel.
And you can make it vegan just by replacing mayonnaise with any vegan alternative.
It’s great served in a sandwich (do try it with my broccoli flatbread, it’s uh-mazing), or you can make a mean “tuna melt”.
It only takes a few minutes to make this Mock Tuna Salad and it’s a total winner!
1 (19 oz / 540 gr) can chickpeas, drained and thoroughly rinsed
4 tablespoons mayonnaise (make your own paleo mayo with this recipe)
2 teaspoons spicy brown mustard (adjust to taste)
1 rib celery, diced
2 scallions (o 1 shallot), finely chopped
1 tablespoon pickle relish
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
Place chickpeas in a large mixing bowl and mashed them with a fork really well.
Add mayonnaise, mustard, celery, shallot (or onion), lemon juice, pickle relish, salt, and black pepper.
Stir well to combine.
Add more mayo if you’d like a smoother, creamier “tuna” salad. Take a taste and add more of any of the ingredients to taste.
Use immediately or store in a covered container in the refrigerator for up to a week.
One serving yields 288 calories, 15 grams of fat, 26 grams of carbs, and 11 grams of protein.