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Jacqlyn Sagna: "Very good with a little bit of lime juice. Easy a…" Read More
9Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 15 oz. chick peas (or chickpeas, drained, equivalent to 1-1/2 cups cooked)
- 1/4 cup vegan mayonnaise (Veganaise, adjust to your preference more or less)
- 1/3 cup celery (minced)
- 2 1/2 Tbsp. dill pickle (minced)
- 1/2 Tbsp. nutritional yeast (Bragg, NOOCH)
- 1 green onion (large, chopped fine)
- 1 tsp. liquid aminos (Bragg's, or soy sauce)
- 1/2 tsp. seasoning (Bragg Organic Sea Kelp, or kelp powder)
- fresh ground black pepper (to taste)
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Reviews(9)
Jacqlyn Sagna 2 years ago
Very good with a little bit of lime juice. Easy and tasty tuna-style recipe!
Jay Folson 4 years ago
This mock tuna recipe is fantastic! Such a good texture, taste and is hearty as well! Mashing the chickpeas takes some elbow grease, but other than that, it’s pretty simple! I didn’t have the green onions on hand, yet the dish still turned out great. Highly recommend!
Kordahl 5 years ago
Yum! Tasted just like tuna salad! I did have to make a couple changes based on what I had. I used little seaweed snacks torn up instead of kelp seasoning and dill weed instead of pickles.
Irene D. 5 years ago
It came out really well. My husband and I were both impressed. I’m trying to stay away from oil, so I made vegan tofu mayonnaise by Alex Bury, cooking instructor at Dr. McDougall’s Health and Medical Center. Thank you!!
t g 7 years ago
This is really good! Pit it on a bed of arugula and added some sliced avocado and Jilz mediterranean crackers. Great lunch!!