Raw Not-Tuna Salad
By JL Fields on March 16, 2011
I do not miss eating fish. Truly. I haven’t eaten fish since 2006 and, frankly, the smell sort of grosses me out. But I can see why you might think so, as I made a Not-Tuna Noodle Casserole just last week and now this, a Raw Not-Tuna Salad.
I sprouted chickpeas a few weeks ago and came up with this Sprouted Chickpea Humus (Raw). I immediately started thinking about other dishes I could make with the sprouted chickpea. Earlier this year I made Lindsay’s fabulous Mock-Tuna Salad when reviewing her cookbook and I loved it. That was it! A raw version of the Happy Herbivore Mock-Tuna Salad!
JL’s Raw Not-Tuna Salad, adapted from The Happy Herbivore
Makes 3 cups
- 1 cup sprouted chickpeas, rinsed and drained
- 3 celery stalks, chopped
- 1/4 cup cucumber, diced
- 1/4 cup onion, chopped
- 2 t nutritional yeast (omit if you want to go 100% raw as this is not raw—though many raw foodies use it)
- 1 T coconut aminos
- 4 T Ani Phyo’s Vegan Aioli (from Raw Food Essentials)
- 1/2 t dulse flakes
- 1/4 t dill
- 1/4 t salt
- Juice of one lemon
Begin by lightly pulsing the sprouted chickpeas in the food processor (because the chickpeas are raw and they are not easy to “mash” with a fork). Transfer the lightly chopped chickpeas to a large bowl and add the remaining ingredients. Mix well and place in the refrigerator, ideally in a glass, airtight container, for at least one hour before serving.
For a 100% raw meal enjoy as a sandwich on raw bread, serve over a salad or wrapped up in your favorite green leaf.
For a high-raw meal enjoy this salad in a tortilla wrap or on a toasted sprouted English muffin.
I enjoyed it both ways but preferred it on a toasted sandwich on day one and on a raw wrap on day two—I think the flavors settled in well overnight and it tasted a bit less “sprouty.” Both ways are tasty!
I know some of you are new to sprouting. How’s it going?
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