Chickpea Tuna-less Salad on 5 Grain Rice Cakes
This refreshing cold salad is the perfect alternative to tuna salad and offers the same fishy flavor you crave without the mercury or plastic or who-knows-what-else is found in fish these days! I devour this chickpea salad when it's on 5-grain rice cakes, but, in a hoagie roll or stuffed into a pita are ideal choices too. Heck, eat it from the container for all I care...I understand it's that good!
Ingredients
- 2 - 15.5 oz cans organic chickpeas - drained & rinsed 2 cans is a little < 4 cups
- 1/4 cup red onion - small dice shallots work too
- 3/4 cup celery - small dice
- 2 tbsp pickled relish
- 2 tbsp fresh dill - chopped adjust as desired
- 1 1/2 tbsp organic kelp granules I use Maine Coast Seasonings
- 2 tbsp scallions - chopped
- 3/4 cup vegan mayo
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- salt & pepper to taste
Instructions
- In a sturdy bowl, mash chickpeas with a potato masher until most are smooshed. You can also use a food processor and pulse a few times but, you still want some chunks.
- Add all remaining ingredients to the bowl, stir and thoroughly combine. Adjust ingredients for the desired flavor. (For instance, I like a ton of dill!)
- Add your favorite topping. Some of my favorites are sunflower shoots and tomatoes, shown here, but other times I like micro greens or hemp seeds. Get creative!
Notes
Nutrition facts include two multigrain rice cakes.