Vegan 'tuna' salad
Carl Pitzer, known as Chef Carl, serves up hot meals five days a week at the Atrium Cafe at Kaiser Permanente Interstate Medical Office Central in Portland, Oregon. Try one of Chef Carl’s plant-based recipes at home.
This recipe originally appeared in Live Well. Be Well.
Servings: 4
Ingredients
- 3/4 cup garbanzo beans, drained and cooked
- 3 tablespoons red onion, diced
- 1/2 cup celery, chopped
- 1/4 cup pickles, chopped
- About 3 tablespoons nori seaweed flakes, ground nori or crushed seaweed snacks
- 1/2 cup vegan mayo or cashew sour cream
- Sea salt and ground black pepper, to taste
Directions
- With a potato masher or fork, mash the garbanzo beans to consistency of flaked tuna.
- Add onion, celery, pickles and nori to mashed beans. Mix in vegan mayo or cashew sour cream. Add sea salt and black pepper to taste.
- Serve with lettuce and sliced tomato.
Nutrition information (per serving)
- Calories: 190
- Total fat: 14 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 320 mg
- Total carbohydrate: 14 g
- Dietary fiber: 3 g
- Total sugars: 4 g
- Protein: 3 g