Mock “Tuna” Salad
Mock “Tuna” Salad requires around 20 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 8 and costs 47 cents per serving. One serving contains 114 calories, 7g of protein, and 2g of fat. 36 people were impressed by this recipe. It works well as a side dish. This recipe from Baked In requires canned chickpeas, salt and pepper, nonfat greek yogurt, and dill pickle relish. With a spoonacular score of 65%, this dish is solid. If you like this recipe, you might also like recipes such as TUNA SALAD ? A MOCK ONE :-), Mock Tuna Salad, and Mock Tuna Salad.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
2 15-oz cans chickpeas, drained and rinsed thoroughly
Pinch of cayenne pepper
4 ribs celery, diced
3 Tbsp Dijon mustard
2 Tbsp dill pickle relish
½ cup Vegenaise, mayonnaise, or nonfat Greek yogurt
½ a medium onion, diced
Salt and pepper to taste
Equipment:
potato masher
bowl
Cooking instruction summary:
Place the rinsed chickpeas into a large bowl. Using a potato masher or the back of a fork, mash the chickpeas until no whole chickpeas remain (chickpea halves and chunks are fine - we're not looking for a full mash).Add the Vegenaise/mayo/yogurt and Dijon mustard to the chickpeas and stir until combined and creamy.Add the celery, onion, relish, kelp powder (if using), cayenne pepper, salt, and pepper and mix well.
Step by step:
1. Place the rinsed chickpeas into a large bowl. Using a potato masher or the back of a fork, mash the chickpeas until no whole chickpeas remain (chickpea halves and chunks are fine - we're not looking for a full mash).
2. Add the Vegenaise/mayo/yogurt and Dijon mustard to the chickpeas and stir until combined and creamy.
3. Add the celery, onion, relish, kelp powder (if using), cayenne pepper, salt, and pepper and mix well.
Nutrition Information:
covered percent of daily need
