Friday, October 31, 2014

Chickpea "Tuna" Salad

Vegenaise never fails to help reproduce the tastes of childhood in middle America. This is basically tuna salad but with mashed chickpeas instead of tuna. You could try harder to make it taste fishy (as I did with this tempeh "tuna"), but really the effect is about all the other ingredients. I used minced scallions, celery, carrots, and pickles, along with the chickpeas and the vegenaise, plus mustard, salt, and black pepper. I was amazed by how easy and delicious it was.

I'm also thinking that if you want to avoid vegenaise you try using this cashew "yogurt" that worked so great in another savory dish.

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