“Tuna” Waldorf Salad

I made an awesome tuna salad this weekend, except it had no tuna fish in it.  It’s a recipe from Katie Henry’s new cookbook Pure & Beautiful Vegan Cooking that’s so delicious, you’ll actually wonder why you weren’t just eating this all along.  If you like the combination of tuna sandwiches with hummus, you will definitely like this recipe.  In it, garbanzo beans replace the tuna, and in adding chopped walnuts and apples, the overall flavor and texture is totally on point.  I’m eventually going to try this recipe without the walnuts (and onions) so I can put it in my son’s lunch box to make it nut-free school (and kid) friendly.  I imagine it will taste just as delicious.  The hardest part of the recipe was taking the skins off of the garbanzo beans (you can just pinch them off pretty easily after you rinse and drain them) – the recipe doesn’t call for it, but I think the texture is better.  Other than that, this was a super simple recipe with the biggest clean-up being the mini food processor that I used for the garbanzo beans and the bowl I mixed everything up in.  I’ve been enjoying it solo, but I imagine it will taste great also in a pita or on a sandwich.  Let me know if you try it – I’m so curious to hear what others think of it!

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“Tuna” Waldorf Salad

adapted from Pure & Beautiful Vegan Cooking

serves 6-8

INGREDIENTS

2 -15.5oz cans of garbanzo beans, rinse, drained and skins removed

1/2 cup vegan mayonnaise (I like soy-free Vegannaise)

2 stalks of celery (leaves removed), chopped

1 small apple, cored and diced small (I like Fuji)

1/2 small red onion, minced (optional – the flavor is less spicy after refrigerating overnight)

1/4 cup walnuts, chopped + plus a few for garnish

1/4 cup flat-leaf parsley, chopped

1 tbsp dijon mustard (optional)

1 tbsp sweet pickle relish (optional)

1/4 tsp salt

1/4 tsp freshly ground pepper

 

DIRECTIONS

In a food processor, add the chickpeas and pulse several times until they become a somewhat “flaky” consistency.  Don’t worry if it gets more ground up at the bottom – you can mix around with a small spatula to ground it up more evenly.  They should not be whole, but not completely mashed up either.

In a large mixing bowl, combine the remaining ingredients and mix well.  Then, stir in the flaked chickpeas to combine.

Serve chilled on a sandwich, solo, in a lettuce cup or pita.

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