I like to call this one the poor man’s dinner. It’s my go-to on lazy evenings when I really don’t want to spend more than five minutes in the kitchen, and especially don’t want to turn on the oven on a hot, muggy Montreal summer night. It’s also a meal that pretty much guarantees you have all the ingredients in your fridge and pantry. It’s ready in minutes, kids love it, so do husbands and all you need to use is your food processor. The best part is, the only ingredient from under the sea is the nori.
Mock Tuna Salad Recipe
Makes enough for 4-5 sandwiches
- 1 can chickpeas, drained and rinsed
- 3 tablespoons mayonnaise (or vegan mayonnaise)
- 1 teaspoon nutritional yeast
- 1 teaspoon dried nori flakes
- juice of 1 lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup pickles, finely chopped
- Place chickpeas, mayonnaise, nutritional yeast, nori, lemon, salt and pepper into your food processor. Pulse a few times, keeping the chickpeas slightly chunky.
- Place chickpea mixture into a large bowl and add celery, onion, and pickles. Mix well to combine.
- You can chill it in the refrigerator for 10-15 minutes first, or go ahead and serve it right away. It’s awesome on a whole grain bun, with crackers, or as we had it here, on kamut toasted bread.