Raw Not-Tuna Salad

Standard / by / March 16, 2011 / 16 Comments

A huge thank you, once again, to Emily of Daily Garnish for contributing to the Vegan 101 series Monday! Her post Kitchen tips from a chef was incredibly helpful and brought some lurkers out to comment (it was so nice to see you!) and encouraged a few of you to email me with ideas for future Vegan 101 posts. Thank you, Emily and thank you, readers!

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I do not miss eating fish. Truly.  I haven’t eaten fish since 2006 and, frankly, the smell sort of grosses me out.  But I can see why you might think so, as I made a Not-Tuna Noodle Casserole just last week and now this, a Raw Not-Tuna Salad.

I sprouted chickpeas a few weeks ago and came up with this Sprouted Chickpea Humus (Raw).  I immediately started thinking about other dishes I could make with the sprouted chickpea.  Earlier this year I made Lindsay’s fabulous Mock-Tuna Salad when reviewing her cookbook and I loved it.  That was it!  A raw version of the Happy Herbivore Mock-Tuna Salad!

JL’s Raw Not-Tuna Salad, adapted from The Happy Herbivore
Makes 3 cups

INGREDIENTS

  • 1 cup sprouted chickpeas, rinsed and drained
  • 3 celery stalks, chopped
  • 1/4 cup cucumber, diced
  • 1/4 cup onion, chopped
  • 2 t nutritional yeast (omit if you want to go 100% raw as this is not raw—though many raw foodies use it)
  • 1 T coconut aminos
  • 4 T Ani Phyo’s Vegan Aioli (from Raw Food Essentials)
  • 1/2 t dulse flakes
  • 1/4 t dill
  • 1/4 t salt
  • Juice of one lemon

METHOD

Begin by lightly pulsing the sprouted chickpeas in the food processor (because the chickpeas are raw and they are not easy to “mash” with a fork).  Transfer the lightly chopped chickpeas to a large bowl and add the remaining ingredients.  Mix well and place in the refrigerator, ideally in a glass, airtight container, for at least one hour before serving.

For a 100% raw meal enjoy as a sandwich on raw bread, serve over a salad or wrapped up in your favorite green leaf.

For a high-raw meal enjoy this salad in a tortilla wrap or on a toasted sprouted English muffin.

I enjoyed it both ways but preferred it on a toasted sandwich on day one and on a raw wrap on day two—I think the flavors settled in well overnight and it tasted a bit less “sprouty.” Both ways are tasty!

I know some of you are new to sprouting. How’s it going?

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16 thoughts on “Raw Not-Tuna Salad”

  1. I really admire your dedication to a vegan diet and lifestyle…It’s amazing….
    I know I could live without red meat but no fish…wow!! If I had my way all I’d eat is fish and fruit.

  2. I love chickpea salad and don’t miss tuna at all. (Canned tuna is so gross. I once saw a news report about the amount of insect parts found in canned tuna. Eew. Not what I thought I was paying for.) I also am loving cooking my way through my copy of The Happy Herbivore. I plan to try your adapted version of chickpea salad very soon (looks delish!)

  3. I thought fish would be the toughest for my vegan transition, especially crab. But I don’t miss it either. I love all the raw pates, but not some of the “not meat” names because I’m not trying to fake myself into thinking it’s meat. The salad looks great, I need to try it!

    I’m a huge sprouting fan and need to add more sprouting jars to my collection. Lately I’ve been adding sprouts to my smoothies too since I always have fresh that needs to be used up.

  5. This looks so good! I miss tuna.. It was a favorite of mine.. I will have to give this a try.

  7. It’s funny, since I went veggie back in November, I hadn’t even thought about missing one of my previously favorite sandwiches. So it was good to find this – now I can have it back again. My tiny plastic co-writers and I have a thing for chickpeas, but this sprouted chickpea you speak of? – hmmmmm…
    We’ll have to let you know if we do a review.

  8. YUM, this looks delicious. I’ve made “un-tuna” salad many times using tofu and canned chickpeas – but never raw sprouted ones. Even healthier – I love it! *Bookmarked*

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