July 27, 2012

Garbanzo Bean ‘Tuna’ Salad

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There is a good reason why garbanzo bean based mock tuna salad recipes are popular in vegan cookbooks. They are really good and are not made with soy products. There are certainly similarities in flavor and texture to traditional tuna salads, but stand on their own as being excellent. If you want the recipe to have more flavor of the sea, I would suggest adding Dulse Flakes (about 1/2 teaspoon or more to taste) at the end of the recipe when you are checking for additional seasonings.

As I personally enjoy this salad, I make it often and like to have it for lunch with seeded crackers (Mary's Gone Crackers) or wrapped in a brown rice or whole wheat tortilla with the addition of tomatoes, avocado, and lettuces. As it is truly quick and simple to put together, I have often served it as part of a brunch or lunch buffet. Vegans and omnivores unite in enjoying this healthy salad as I am often asked for the recipe.

Garbanzo Bean ‘Tuna’ Salad
 
2 cans garbanzo beans
1/3 cup raw walnuts
3-4 tablespoons fresh dill, chopped
2 tablespoons fresh parsely, chopped (optional)
1-2 ribs celery, chopped
3 tablespoons Veganaise
1 tablespoon capers (optional)
1/4-1/2 red onion, chopped
1/2 lemon, juiced
  sea salt
  freshly ground black pepper
 
Drain and rinse the garbanzo beans. Add them to the bowl of a food processor fitted with the metal blade.
Use the pulse feature on the food processor to break up the beans. You want them to be slightly chunky. Do not puree.
Add the walnuts, dill, parsley, celery, veganaise, and capers to the bowl of the processor. Again, pulse a few times to combine the ingredients.
Add the onion and a squeeze of lemon juice. Pulse once or twice to barely combine.
Taste for seasonings. Add sea salt, freshly ground black pepper, and more lemon juice if desired.

 

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Categories: Beans & Legumes, Salads, Sandwiches, Vegan Entrees
 

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