Easy dairy free tuna salad

Dave joked the other day, “My favorite part of being vegan is the recipes you make with fish or eggs.” Ha. This is so easy I don’t really want to call it a “recipe”, but to me it came as a fun surprise so I wanted to share.

tuna_chikpeas

I was going to make a “Better-than-tuna-salad” from The Vegan Table using chickpeas, but decided to modify it quite a bit…like by using tuna. Whether we’re in a transition or denial phase, firmly settled as happy “flexitarians”, or whatever, I really like this salad. I love garbanzo bean greatness. Talk about happy-go-lucky, party hardy little legumes. Plain, ground, toasted, pureed, smashed and mashed, they’ve got protein, fiber, iron, folate, manganese, and more. They’re adorably roly-poly, and their name sounds like a Muppet. They can sub in for flour in cookies, or simulate cheese spread, so the brilliance with which they can dress up a can of tuna isn’t really news, I guess.

I could say more, but that’s all I have time for, so will spare the rambling, mostly. Today Dave is running the North Fork 50-miler, and Felix and I are on our own. So far we’ve hiked, dog-walked, explored toys and water table, had a green smoothie breakfast, and played with folding laundry before Monkey’s morning nap. Later, plans are to see friends, go to the library, splash pad or baby pool, meals, and who know what else. It’s funny to think that the whole time, or just about, Dave will be running. My turn next, depending on his report. More soon. 🙂

Easy dairy free tuna salad
These quantities are really rough…and I like it best with a little bit of chopped pickles thrown in, but it’s so easy, anything goes.

  • 1 5-oz can water-packed tuna
  • 1/2 cup cooked or canned chick peas
  • 1 tablespoon wholegrain mustard
  • handful of parsley
  • 1/4 cup or less diced onion
  • dash salt and pepper to taste

Throw everything tuna through onion in the food processor and pulse to combine. Add salt and pepper to taste.

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