If you thought I didn’t have some sort of pop culture reference to go with everything I do, you’d be wrong. Last week, I whipped up a little chickpea tuna salad, and thought of this guy:
So, I’m not an alien robot sidekick in a messed-up dog suit with a hollow leg I can fill with vegan tuna salad, but if I was – just know that I would fill my leg with vegan “tuna” salad given the opportunity.
I made this little “tuna” salad in under ten minutes, totally from scratch, and you can too! There’s no sketchy vegan mayo involved, just omega-3 packed walnuts for creaminess, mineral-rich dulse seaweed flakes for a touch of “fishy” taste (totally optional!), mashed up chickpeas for texture and the usual tuna salad veggies for crunch.
For a totally raw twist, the cooked chickpeas can be replaced with either a sprouted chickpea, mung bean or lentil, or a combination of soaked sunflower seeds and more walnut pieces.
I had this for a couple of lunches, serving it atop salad one day, and then making a little Daiya-topped tuna melt the following day. It would be awesome in a collard, chard or lettuce leaf for a little roll-up, too!
To Make Room For the “Tuna” Salad
1/4 cup walnut pieces
1/2 lemon, juiced
1/2 tsp agave syrup
dash of salt
1 1/2-2 cups cooked chickpeas (or for raw version: sprouted chickpeas, mung beans, lentils or soaked sunflower seeds & more walnut pieces)
1/2 tsp dulse flakes
2 ribs celery, finely diced
1/2 red pepper, finely diced
1/4 red onion, finely diced
optional: finely diced kosher pickle, 1 tsp dijon mustard, few dashes dried cayenne or chipotle pepper, 2 tbps chopped fresh parsley
In food processor, puree walnuts, lemon juice, agave & salt until creamy. Can add a tsp or two of water or more lemon juice depending on taste, to help blend if necessary. We’re looking for a creamy, “mayo” like texture here, not too watery. Toss in chickpeas & dulse flakes, and pulse until roughly chopped. Empty into a bowl and mix in remaining ingredients.
Serve on top of salad, in collard, chard or lettuce leaf wrap with sprouts or other veggies, or on sprouted grain bread as a sandwich or Daiya-topped tuna melt!