Monday, December 5, 2011

Better than Tuna Salad

This is a recipe I tweaked a little, from the cookbook The Vegan Table by Colleen Patrick-Goudreau. This really is better than tuna! It uses garbanzo beans instead of tuna, when these beans are chopped up they give a similar feel to tuna but without that unappealing fishiness.

Better than Tuna Salad
2 cans chickpeas (garbanzo beans)
1/2 cup eggless manyonnaise (I used Veganaise, but look for Trader Joe's reduced fat mayo, It is an eggless, dairy-free mayo)
1 red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 Tbsp fresh parsley, finely chopped
1 Tbsp Dijon mustard
salt and pepper to taste
Cayenne pepper to taste

Grind chickpeas in a blender, to small flaky pieces. 
Mix all ingredients in a large bowl with chickpeas.
Season to taste.
You can make into a sandwich or serve a top some leafy lettuce. We used Dave's Killer Bread and made sanndwiches with lettuce and sprouts. Delicious.

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