Let us be clear, there is no tuna in the recipe. In fact, I’m only using the word “tuna” to give you a sense of how I use this great dish. I have nothing against tuna, but since I’m not eating a lot of meat these days, I wanted an option that is simple, delicious, and filling.
For example, if I were to make the Nicoise salad mentioned here, I’d simply substitute this recipe for the tuna. Of course, I mostly use it in these extremely addictive collard green wraps. I cannot get enough of these…to the point where I will eat them for lunch every day for two or three weeks. Let everyone else have their gluten-filled wraps; my version is gluten-free, tasty, and doesn’t leave me feeling bloated.
Yeah, I *do* get that excited about collard greens and chickpeas.
Chickpea "Tuna" Salad
By August 6, 2017Published:
- Yield: 3 Servings
- Prep: 5 mins
This salad is a great stand-in for traditional tuna salad.
- 1 cup garbanzo beans / chickpeas cooked
- 1 tablespoon white miso paste mixed with a bit of water to loosen up the paste
- 1 1/2 preserved lemon rind cut into strips
- 1/2 cup pickled red onions
- 1 teaspoon lemon juice or other acide
- Toss all ingredients into a food process. Mix together until the chickpea mixture is well blended and starting to hold together. Serve with collard green wraps or on gluten-free crackers.
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