A lot of people have their favorite “tuno” or chickpea salad recipe, but this one is the best. I’m not even kidding, it’s ridiculously good, especially if you ever enjoyed that other version during your pregan days. Why? Well for one, the Old Bay seasoning really makes it taste fishy (but not in a gross way). Also the smooshed up chickpeas have a texture and consistency that is reminiscent of tuna from a can. Is it exactly the same? Obviously not, but it is a very enjoyable, very compassionate version that I hope you’ll all try and enjoy!
I bring my lunch to work nearly everyday, so when I make a recipe that both stores and travels well I tend to make enough to last me the week- and this is no exception. I’ll eat it in a sandwich, in a wrap, on a cracker, on my finger. I think you get the point. The last time I made it I went the appetizer route, serving it on crackers, and Jason and I munched on it while watching football. It was a party of two, but I think it would be great to bring to a larger gathering too!
You know how else this stuff is amazing? Inside a tomato!
Tuno Salad (makes 4-5 wraps or sandwiches)
This is one of those dishes where you don’t need to follow the recipe exactly, and each time I make it the results are slightly different, but always yummy!
- 32 oz chickpeas, canned (Drained and rinsed) or fresh cooked
- 6 T Vegenaise
- 1/3 cup sweet relish
- 1/3 cup diced sweet onion
- 1/4 cup diced red pepper (sweet, bell, or hot, depending on tastes)
- 3/4 t Old Bay seasoning (don’t skip this, it makes the dish!)
- 1/4 t garlic powder
- 1/4 t sea salt
- pinch of black pepper
- Place the chickpeas in a bowl and mash with a fork. This can be a little labor intensive, but you don’t want to leave too many whole beans.
- Stir in remaining ingredients, mix well.
- Serve on bread, wrap, crackers, fingers!