At first, I was skeptical. "Mock" tuna salad? That just sounds impossible. How can the humble chickpea possibly stand up to the sinewy, squeeky goodness of real tuna? What the heck is nutritional yeast, and how could it ever produce the same salty, fishy taste of albacore? And soy sauce in tuna salad? Now you're just talking crazy.
But I'm happy to say I was wrong. Mock tuna salad, folks. Not half-assed, lackluster, only-sort-of-similar-tasting mock tuna salad. Full-fledged taste and texture spot-on tuna salad. The best part: Veg-friendly, sustainable and mercury-free! Try it, folks.
The recipe:
15 oz. can chickpeas, or about two cups of cooked dry beans, with a little of the cook water leftover
2 celery stalks (however much crunch you like, really)
2T dill relish, or just food process some spears
half of an onion
2 t. nutritional yeast
1 T mayo (adjust to your liking)
1 t. soy sauce
lemon juice to taste
I added some olives because I like 'em.
Squish up the chickpeas with a fork, or food process them lightly. You're not looking for a paste here. Just a good smoosh with the texture intact. Add in the remaining ingredients, give it a good stir, and you're golden! Enjoy on some rice crackers, a sandwich, a bed of cold grains, whatever.
You'd best believe I'm making this at the next Haack family gathering, when we need a little snack before the main event at Gramps' house.
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