Nancy's Chickpea Mock Tuna Salad

[Guest guest]

Nancy's Chickpea Mock Tuna Salad

 

1/2 c almonds

1/2 c sunflower seeds

1/4 c sesame seeds

water, to cover

1 c cooked chickpeas, drained

2 Tb lemon juice

1 Tb water, (can be from chickpea cooking water)

1 Tb soy sauce

2 tsp flaxseed or olive oil

1-2 t kelp powder

1/2 c vegan mayonnaise

1 stalk celery, minced

1/3 c red onion, minced

2 Tb fresh parsley, minced

 

Rinse the almonds and seeds (a sieve or fine-holed colander is needed for

the

sesame seeds), place in bowl, cover with water, and let soak overnight.

Rinse

and drain.

 

Place the almonds, seeds, chickpeas, lemon juice, Tb water, soy sauce, oil,

and

kelp powder in food processor. Blend until well mixed but not quite smooth,

1-2

minutes.

 

Combine the mayonnaise, celery, onion, and parsley in the bowl, then add

chickpea mixture. Cover and refrigerate for at least 30 minutes.

 

Notes: This mock tuna salad will last 2-3 days in the refrigerator.