When Cat was young, her two favorite meals were Mac n' Cheese and Tuna Salad. Needless to say, veganism saved her from being doomed to eat the same way most American kids eat now days.
While this salad is not tasting of fish in every bite, it is quite delicious and actually better for you than the mercury-filled, over fished 'chicken' of the sea. And while Mikel did not touch tuna with a ten-foot pole, this sandwich he likes, too.
Using chickpeas is great because this legume hold its shape and has a firm texture. I cooked my beans so they can be mashed better, but using canned is fine, too. The texture will be different because canned beans are cooked to just-done whereas I cooked my beans a little over.
I added celery, onions, dill (Mikel asked me to skip on that next time), Old Bay, garlic, lemon juice, salt and pepper. Dulse flakes would have been a great addition, but it was too early in the morning for my brain, I guess.
I cooked 1 1/2 c of dry chickpeas for a yield of 3 3/4 c cooked. This amount only needed 1/4 to 1/2 c of veganiase because the beans are creamy themselves.
I wrapped them in spinach and sun-dried tomato tortillas and we went off to kayak. Great picnic food!
Cost Breakdown:
beans: $1
onion, celery, garlic, lemon: $2
wraps: $3
lettuce, tomato, spices: $1.50
Total to make 5 wraps:
$7.50
Have fun! That looks good!
ReplyDeleteThanks! It WAS good! And the kayaking was lots of fun.
ReplyDeleteI love vegan tuna salad wraps!
ReplyDeletegomasio and dulse are good additions too, you are right once again!!
Gomasio sounds like an ideal ingredient! I'll try that next time, thanks, GiGi!
ReplyDeleteI do a chicken-less chicken salad that we really love in wraps too. I use cooked barley that I put through an old fashioned crank style meat grinder. It comes out rather like finely minced chicken whereas the food processor tends to turn it into a paste. I cook the barley with chicken soup veggies like carrots, onion, celery, garlic and parsley with some dried poultry seasonnig blend. It gives the illusion of being "chicken flavored" because of the association. After you grind the grain, mix with vegannaise or homemade vegan mayo, chopped celery, onions, herbs or whatever else you might like in your "chicken" salad. This is an awesome idea as well. I don't eat fish of any kind and never did so I guess I never thought of concocting a tuna salad replacement. I will though...looks very tasty!
ReplyDeleteThank you for your version, JillyAn. Sounds good!
ReplyDelete