🥘 Ingredients
- chickpeas 1
- canned hearts of palm 1 cup
- vegan mayo 0.33 cup
- Dijon mustard or spicy brown mustard 1 tbsp
- celery ribs 2
- celery seeds 2 tsp
- dill pickle relish or sweet pickle relish 2 tbsp
- nutritional yeast 2 tbsp
- nori sheets 2
- freshly squeezed lemon juice 2 tbsp
- kosher salt ¼ tsp
- Freshly
- slices of hearty sandwich bread or sliced baguette 8
- Sandwich fixings of choice: romaine or leaf lettuce
📝
Storage: This stores well in the fridge in an airtight container for 5 to 6 days, so you can have it for lunch throughout the week (if you want). Nutrition boost: If you love diced red onion in tuna salad, toss some in. Want to up the veggie factor? Diced red bell pepper makes a nice addition. Want an extra tangy pop? Add some capers.
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1Gather: chickpeas , canned hearts of palm , vegan mayo , Dijon mustard or spicy brown mustard , celery ribs , celery seeds , dill pickle relish or sweet pickle relish , nutritional yeast , nori sheets , freshly squeezed lemon juice , kosher salt , Freshly cracked black pepper. For the for serving (sandwich):: slices of hearty sandwich bread or sliced baguette , Sandwich fixings of choice: romaine or leaf lettuce .
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2In a food processor, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper. Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky. Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
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3If making sandwiches, spread the tuna salad onto 4 slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). Enjoy!