'Everything But The Tuna' Salad

nutritious, easy to prepare and incredibly delicious!

. . .

perfect as an appetizers, an office (or school) lunch, a snack and even for a picnic.

This is the plant-based version of the classic tuna salad, but it is just as delicious as the original. It is perfect for preparing over the weekend and then enjoying it during the week. The good thing about this salad is that it can be served several different ways for greater variety:

  • quick and easy lunch for the office (or school) - as a wrap or over a salad

  • as an appetizer - served on toasted bread, crackers or small lettuce leaves (like a boat), decorated with a sprig of dill

  • as a snack - with celery stalks, carrot slices or wrapped in lettuce

  • for a picnic - with crackers or wrapped in tortilla with lettuce, avocado and pickles (see below the visual preparation instructions)

Ease of preparation combined with the different serving methods makes this salad one of my favorite dishes! It is also really nutritious and flavorful.

Nori is the Japanese word for dried edible algae, which is usually available in thin, paper-like sheets. It is a popular ingredient in Japanese and Korean cuisine for wrapping sushi or onigiri. A good source of omega-3 fatty acids, vitamins (A, C, B12) and minerals (iodine, manganese, phosphorus and iron).

Chickpeas, also known as garbanzo beans, are loaded with protein, iron, zinc, fiber, folate and potassium. There are plenty of studies showing that legume consumption is associated with cancer-prevention, lower blood pressure, slimmer waist, helping to improve blood sugar levels, insulin and cholesterol levels {source}.

necessary ingredients:

  • chickpeas

  • celery stalks

  • green chili

  • lemon

  • red onion

  • capers

  • slivered almonds

  • dijon mustard

  • nori seaweed

  • vegan mayonnaise

  • dill

  • salt & black pepper

preparation details

I use Nori seaweed in this recipe for two reasons - to give a light fishy taste to this salad and because they provide needed nutrients for people who follow a plant-based lifestyle. I grind the dried seaweed in a blender until I get something like a powder with fine flakes.

I mash the chickpeas with a potato masher (a fork can be used as well) to the desired consistency - I like to have a mix of chunkier and mushier chickpeas.

As in most cases, when several different ingredients need to be mixed, it is advisable to use a large enough bowl to prevent spillage on the counter. I always remember what a chef told me once - the mixing bowl should be 3 times bigger than whatever it is you are mixing in it. I know that is easier done in a professional kitchen, but just use your largest mixing bowl and you should be good.

The mayonnaise I use in this recipe is homemade and very tasty. It took me a while to find a recipe I liked, but my patience was rewarded :) See the details here - No-Oil Vegan Mayonnaise.

Whether enjoyed as an office (or school) lunch or for a picnic, the salad wrapped in tortilla with mayonnaise, mustard, pickles, avocado and lettuce is one of my favorite dishes! It also goes great with these Baked Sweet Potato Fries.

recipe

‘Everything But The Tuna’ Salad

Nutritious, easy to prepare and incredibly delicious! Perfect as an appetizers, an office (or school) lunch, a snack and even for a picnic.

{vegetarian and vegan friendly}

Author: The Kitchen Plot

Cook Time: 20 min.

Serves: 6 - 8

Perfect for: appetizer, lunch, dinner, snack

Keeps for: fridge - 1 week

Ingredients:

  • 1 sheet Nori seaweed

  • 2 x 400g cans chickpeas, rinsed and drained

  • 3 celery stalks, finely diced

  • 1 cup slivered almonds

  • 1 small (or 1/4 of a large) red onion, finely diced

  • 2 Tbsp capers, drained and roughly chopped

  • 1/2 bunch dill, finely chopped

  • 1 lemon, juice and zest

  • 1 cup vegan mayonnaise

  • 1 Tbsp dijon mustard

  • 2 tsp sea salt

  • 1/2 tsp freshly ground black pepper

For single serving (tortilla wrap):

  • 1 large tortilla

  • 1 pickle, sliced finely lengthwise

  • 1/2 avocado, sliced

  • 3 small lettuce leaves

  • 1 tsp dijon mustard

  • 1 tsp vegan mayonnaise

Method:

  1. Grind the Nori seaweed in a blender and set aside.

    * If you are not a fan of seaweed (but why not though?!) or just don't have it available, you can skip it.

  2. In a large bowl, place the chickpeas and mash using a potato masher or a large fork. The consistency should range from coarsely mashed to almost puree.

  3. Add the celery, almonds, onions, capers, dill, seaweed, lemon zest to the bowl and mix well.

  4. Add the mayonnaise, mustard, salt and pepper, and mix well. Taste the salad and adjust the seasoning to your liking.

  5. The salad can be enjoyed in the following ways:

    • quick and easy lunch for the office (or school) - as a wrap or over a salad

    • as an appetizer - served on toasted bread, crackers or in endive leaves (like a boat), decorated with a sprig of dill

    • as a snack - with celery stalks, carrot slices or wrapped in lettuce

    • for a picnic - with crackers or wrapped in tortilla with lettuce, avocado and pickles (see above the visual preparation instructions)

  6. Store in a glass container in the refrigerator for up to 1 week.

    Bon Appétit!

 

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