
I've seen the recipes for this mock tuna salad before and honestly, I didn't buy into it. It wasn't until my friend made it for our cooking group that I got to try it and I quickly became a fan!
It's best when chilled, so allow about an hour for it to cool properly. I ate mine in romaine lettuce boats lined with cucumbers and tomatoes. I even ate it spread on top of cucumber slices. This would also be delicious served on your favorite bread or even with crackers.
I doubled this recipe so it lasted for a few days :)
1 1/2 cups cooked chickpeas (or 1 14 oz can, drained and rinsed)
1/3 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 tsp mustard powder
2 1/2 tbsp tahini
2 1/2 tbsp lemon juice
1 tbsp chopped fresh dill
Sea salt, to taste (optional)
Optional: 1 tbsp shredded nori (didn't have, so didn't use)
Directions:
Add the chickpeas to a medium-sized bowl and mash with a fork or potato masher until almost completely smooth.
Add the red onion, celery, mustard powder, dill and nori, if using. Stir to combine. In a small bowl mix together the tahini and lemon juice. Once blended well, add to the chickpea mixture and stir until combined.
Can be eaten immediately, but tastes best chilled.

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