No Tuna Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 145.1
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 308.2 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.8 g
- Protein: 4.2 g
View full nutritional breakdown of No Tuna Salad calories by ingredient
Introduction
This is similar to other faux tuna salads, but it has a delicious hint of curry. This is similar to other faux tuna salads, but it has a delicious hint of curry.Number of Servings: 4
Ingredients
-
1 - 15 oz can garbanzo beans, no salt added
3 scallions, finely cut, white and light green parts only
2 medium stalks celery, roughly chopped
1 Claussen Dill Half Pickle, roughly chopped (or use pickle relish of your choice)
1 tsp sea salt
1 - 2 tsp Maine Coast Kelp Granules
1/2 - 1 tsp McCormick California Style Garlic Pepper
2 - 3 tsp Sun Brand Madras Curry Powder
3 - 4 Tbsp Follow Your Heart Veganaise
Directions
1. Rinse and drain garbanzo beans. Add to bowl of small food processor, and coarsely chop. Do not overprocess. You want texture not hummus. Remove from food processor and add to mixing bowl.
2. Finely chop scallions using only white and light green parts. Place in mixing bowl.
3. Coarsely chop celery. Add to food processor bowl, and process until it is a medium to fine mince. Don't overprocess. Remove from food processor, and add to mixing bowl.
4. Coarsely chop dill pickle. Add to food processor bowl, and process until it is a medium to fine mince. Don't overprocess. Remove from food processor, and add to mixing bowl. If you're using pickle relish, just add it to the mixing bowl; there's no need to process it further.
5. Add spices and Veganaise to other ingredients in mixing bowl. Stir gently to mix everything together. Taste. Adjust seasonings to suit taste.
6. Transfer to covered refrigerator safe container, and let sit for at least 2 hours before serving.
NOTE: If you use garbanzo beans that contain sodium, the sodium content will be higher than the one for this recipe. I used Whole Foods Market 365 Garbanzo Beans, no salt added.
This is not a low sodium dish because the pickle adds quite a bit of sodium.
Serving Size: 4 servings
2. Finely chop scallions using only white and light green parts. Place in mixing bowl.
3. Coarsely chop celery. Add to food processor bowl, and process until it is a medium to fine mince. Don't overprocess. Remove from food processor, and add to mixing bowl.
4. Coarsely chop dill pickle. Add to food processor bowl, and process until it is a medium to fine mince. Don't overprocess. Remove from food processor, and add to mixing bowl. If you're using pickle relish, just add it to the mixing bowl; there's no need to process it further.
5. Add spices and Veganaise to other ingredients in mixing bowl. Stir gently to mix everything together. Taste. Adjust seasonings to suit taste.
6. Transfer to covered refrigerator safe container, and let sit for at least 2 hours before serving.
NOTE: If you use garbanzo beans that contain sodium, the sodium content will be higher than the one for this recipe. I used Whole Foods Market 365 Garbanzo Beans, no salt added.
This is not a low sodium dish because the pickle adds quite a bit of sodium.
Serving Size: 4 servings
