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Tuna-free Sandwich Spread
Vegan Planet, Robin Robertson
This salad, popular at my house, does somewhat resemble tuna in texture and flavor. We like it in sandwiches with lettuce and tomato or as a scoop of salad atop some greens.--Eve
1 and 1/2 c. cooked or one 15-oz. can chickpeas, drained and rinsed
120 ml1/2 c. blanched almonds*
15 ml1 T. lemon juice
5 ml1 tsp. kelp powder
79 ml1/3 c. minced celery
1 scallion, minced
59 ml1/4 c. soy mayonnaise
1 and 1/2 tsp. Dijon mustard
1 ml1/4 tsp. salt
black pepper to taste
In a food processor, pulse the chickpeas and almonds until coarsely chopped. Add the celery, scallion, soy mayo, mustard, salt and pepper. Mix well, adding a little more mayo if the mixture seems dry.
Cover and refrigerate for at least 30 minutes before serving.
*To blanch almonds, drop them in boiling water and let stand 2-5 minutes.
Drain, then use your fingers to remove the brown skins.