T
uNo Salad.
No tuna in this TuNo salad! You will also not find any eggs or dairy. The main ingredient is chickpeas, red onion, celery, pickles and don’t forget the seaweed flakes. This is a completely Whole Food Plant Based (WFPB)/Vegan dish full of flavor.
I made this all plant based TuNo salad on the Channel 8 Daytime show – check out the below video.
TuNo Salad
No fish used in this recipe but you will be surprised with the taste.
Ingredients
- 3 cups chickpeas also called garbanzo beans
- 3 tbsp red onion finely diced
- 0.5 cup celery finely diced
- 0.25 cup pickles finely diced
- 2 tbsp dulse seaweed flakes
- 0.5 tsp black pepper freshly ground
- 0.5 cup cashew sour cream home made
Instructions
- Using a potato masher, fork or food processor, mash the chickpeas and break them up. It is not needed to break them all up!
- Finely dice the red onion, celery and pickles.
- Add all ingredients into a large bowl.
- Add the Nori (or Dulse) seaweed flakes, pepper and mix everything together. When everything is mixed, add the Cashew Sour Cream and mix to combine.
- If you cannot find the flakes, you could grind up one or two sheets of nori/dulse in a coffee grinder. This is an important ingredient for this dish because the mineral-rich seaweed adds a nice "from the sea" flavor to the mixture.
- To serve you can place the TuNo salad into a lettuce leave, in a tortilla wrap or on a piece of toast. It is even great to fill some celery sticks and eat it as a snack - lots of options.
Video
Notes
This dish calls for home made Cashew Sour Cream.
Credits: Forks Over Knives and Rouxbe (the world’s leading online cooking school).
Nutrition
Calories: 239kcalCarbohydrates: 32gProtein: 11gFat: 8gSaturated Fat: 1gSodium: 138mgPotassium: 406mgFiber: 8gSugar: 6gVitamin A: 85IUVitamin C: 3mgCalcium: 60mgIron: 4mg
Did you try making this recipe?Mention @JvVHealth or tag #jvvhealth
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