29/04/2020
CHICKPEA “TUNA” SALAD
[Does not contain tuna] For months, customers at had been requesting tuna salad as a protein option, but I couldn’t wrap my head around the idea of using the tinned stuff. Pressure was building. Then I remembered the incredible chickpea “tuna” salad I ate in the gleaming sunshine at the Santa Monica outpost of . They use chickpeas to mimic the texture of tuna, and seaweed to add a nice “from the sea” flavour which really works! I didn’t want to use mayo so I created a creamy sauce using hummus as the base. This is my long-winded way of telling you that you have to try this! It’s better than the real thing, if the real thing is even your thing. And if it’s not, let’s call this The Best Chickpea Salad You’ve Ever Had!
2 x 400-gram cans of chickpeas, drained and rinsed
1/2 cup (120 grams) good quality hummus
3 tbsp lemon juice, freshly squeezed
2 tbsp Dijon mustard
1 tbsp olive oil
2 tsp tamari
2 tbsp flat-leaf parsley, finely chopped
2 tbsp sesame seeds, toasted (optional)
2 celery stalks, thinly sliced
1 spring onion, thinly sliced
1/2 clove finely chopped fresh garlic or 1/4 tsp garlic powder
1/2 tsp fine sea salt
1/4 tsp black pepper, freshly ground
1 packet plain salted seaweed snack, cut into thin strips
ONE: In a medium mixing bowl, lightly smash the chickpeas with your clean hands (or with a potato masher if you want to be a little more civilised). Be sure to leave some of the chickpeas whole. TWO: In a separate bowl, mix the hummus, lemon juice, Dijon mustard, olive oil, tamari, parsley, sesame seeds (if using), celery, spring onion, garlic, salt and pepper, until smooth and well combined. THREE: Add the chickpeas and seaweed strips to the sauce and mix well. TO SERVE: Delicious on crackers, in sandwiches and wraps, or simply on its own. MAKES: 3 cups KEEPS: Refrigerated for 5 days TAG YOUR RECIPE: ✌🏽