I'm sometimes not a fan of everything being vegan-ized but sometimes there's a certain taste or texture that is missed. This recipe adapted from thekitchn.com was a close copy of the tuna texture and equally as good in the taste department even with an ingredient or two missing.
The original recipe required Umeboshi vinegar that I was unable to find near me but the end result using rice vinegar, still tasted great. I guess, you really don't know what you're missing if you've never had it, right?
It's a great lunch item or picnic ready sandwich that requires dumping, pressing a button and eating. You probably don't even need the bread. I caught myself, eating spoonfuls of it, all on it's own.
Oh, and if you don't have a food processor, no worries, a blender would work too. If you really want it chunky style, I'm sure you could just smash everything together with a spoon and mix to your desired texture.
You can pair the sandwich with a salad or soup or simply by itself.
I hope you enjoy this little gem. Let me know if you make it.
Recipe adapted from thekitchn.
Makes: 2 Cups
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 1/4 cup vegan mayo
- 1 Tbsp whole grain mustard
- 1 Tbsp rice vinegar
- 2 tsp celery seeds
- 1/4 cup chopped celery
- 2 tablespoons sliced scallions
- Red onions chopped (optional)
- Vegan bread of your choice
- Pulse chickpeas in food processor (I think you could probably use a blender, if you had too).
- Add remaining ingredients and pulse some more for your desired texture. If too stiff you can add more rice vinegar 1/2 tbsp at a time.
- Since I like a little roughness to mine I also didn't pulse too many times.