Tuesday, February 2, 2021

Mock Tuna Salad


This is the first cookbook I've bought in years.
I had given away all of the ones I had,
as we tend to eat the same things most of the time.
Rarely did I venture out of my comfort zone with regard to eating.
This cookbook is chocked full of wonderful vegan  meals,
which has nudged me to try a few new things.

I've been a non-meat eater for decades.
I never liked meat as a kid,
so by the time I got to be a teenager, I swore off the stuff.
I have gone back and forth with regard to fish though.
But sometime last year, I just didn't want it anymore either,
with the exception of tuna.

The only fish I eat on a regular basis anymore is tuna.
It's one of my favorite sandwiches, or spreads for crackers or celery.
I buy the wild catch albacore tuna and eat that a couple of days a week for lunch.

chickpea chopper
This recipe from the cookbook had been on my "I gotta try this" list for a while.
If I ever decided to ditch the tuna, I wanted an alternative.
This recipe didn't disappoint.

With the addition of some pickled okra, it hit the spot.
The balance of the tart, spicy okra and the mild, sweet onion was fabulous.
As usual, I tweaked the ingredients to my liking,
and it turned out just fine.
I couldn't find her original recipe,
but you can find a similar version here.

It almost looks like tuna fish salad, doesn't it?
I'm not sure that it tastes just the same,
but it's doggone good!
It's great to have another option for lunch
and this recipe gave me a solid three or four servings.
If you give it a go, let me know how you like it.

Vegan "No Tuna" Salad
(Minimalist Baker)
1 15 oz can chickpeas, drained/rinsed
3 T mayo
1 t Dijon mustard
splash of fresh lemon juice
1/4 C diced onion
1/4 C diced celery
1/4 C diced pickles (I used okra)
healthy pinch of salt/pepper
Add chickpeas to medium bowl
and mash with a fork or potato masher.
Add mayo, mustard, veg and spices and mix to combine.



  1. It's always good to find a recipe that's a keeper.

  2. My husband was a vegetarian for about 12 years and loved using chick peas as a "tuna" substitute. This recipe sounds good. I've never had okra, however. :-) If you like East Indian spices, we have used a chick pea and curry sandwich spread (with golden raisins) for a different lunchtime dish!

    Have a great day! (Hope your rooster is behaving!)

    1. I'm a Yankee, Tracy, so I didn't grow up eating okra. But once I tasted pickled okra, I was sold. It's an easy crop to grow with very little pest pressure. If you like pickles, you'll probably like pickled okra.

      The jury is still out on Gandalf. No broken eggs in a week though! ;0D

  3. It looks amazing. I, too, love the bits of pickled goodness and the slight crunch that celery brings to this. So happy you found another winning recipe!

    1. The variety of textures really make this one scrumptious dish!

  4. Oh my gosh, this looks so good. Chickpeas are my favorite--they're so versatile. I make buffalo chickpeas for lunch about three times a week. I eat them in a pita with fresh spinach. Delicious!

    1. You are so right about their versatility. I have another chick pea recipe coming up soon for falafal.

      Your recipe sounds like a winner!
      So glad to see you here, Leslie.
      Bee well...


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