PREP TIME 10 mins | TOTAL TIME 10 mins | SERVES 2-4
Nothing against tuna! I love it! But this weird and wonderful mash is my new favourite sandwich filling and salad topper.\
Being tuna-free, this has no fishy flavour, but it’s uncannily similar to tuna salad in its appearance and texture, and the hit of rice vinegar in the mix does something in my brain that makes me think “yum, tuna salad!”
I can’t explain it, but I can eat the whole batch with a cereal spoon while fending off Michael (who also adores this) with the other hand. If there’s a can of chickpeas in your pantry, what are you waiting for?? Vegans, use your favourite acceptable mayo, and you’re also good to go.
For more about it, watch this episode of my live 20-Minute Cooking School.
Vegetarian UnTuna Salad
540-mL can chickpeas, drained and rinsed
half a small onion, finely minced
1 small carrot, minced
1 stalk of celery, minced
2 to 4 tablespoons mayonnaise
2 teaspoons unseasoned rice vinegar
¼ teaspoon salt
Mash the chickpeas with the onion in a large bowl until mostly smooth. I use a potato masher, but you can also pulse it in a blender or food processor. Mash in the carrots and celery, then mash in the mayo, vinegar and salt. Taste and add a drop of two more of vinegar, or another pinch of salt if it doesn't taste like much yet.
Spoon into a pita, or between 2 slices of bread, or dollop it, diner-style on a huge pile of greens. Tacky parsley garnish is optional.
TIP: Use more of less mayo depending on how moist you like a typical tuna salad. You can skip the carrots and celery if you like, but the onion is critical to the tuna illusion.
Click below for a printable version of this recipe.