Mock Tuna Salad
Author: Diane C. Kennedy
Recipe type: Entree
Prep time:
Total time:
Serves: 2-4
- One can organic garbanzo beans
- 2-3 tablespoons Veganase or mayonnaise
- 1 teaspoon minced dill, preferably fresh
- 2 stalks celery, chopped
- 2 -3 cups cooked, cooled small shaped pasta, such as shells
- ¼ teaspoon ground cumin
- Salt and pepper to taste
- Chilled iceberg lettuce
- Drain and empty canned garbanzos into a small bowl.
- Mash with a potato masher until almost smooth, keeping some of the lumps for texture.
- Stir in Veganase, dill, celery, cumin, salt and pepper.
- Stir chickpea mixture into cooled noodles until well mixed.
- Serve over iceberg lettuce with a dill pickle on the side.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2012/09/tuna-fish-tuna-fish/
2.2.1