One thing I miss since becoming vegetarian is tuna salad sandwiches. They were something my mom would make me during the summer as a child and I loved to make them into melts as an adult. Thanks to pinterest and a trip to the grocery store, I created something that tastes surprising good…if not great. My daughter (meat-eater) even tasted it and asked for another bite. This dish is perfect for a sandwich or if you don’t want to be carb/calorie light, put it on some crackers and Bon Appetite!
Recipe:
- 1 can chick peas, drained
- vegan mayonnaise – I use Earth Balance, mindful mayo (only if you want to make this a vegan dish, otherwise use what you normally use)
- celery, chopped
- salt & pepper, to taste Add anything else you might enjoy in tuna fish salad. Sometimes I would put in pickles, sometimes I would mix in some mustard or even some lemon juice. All depends on my mood.
Prepare:
- Using the back of your fork, mash chick peas until they resemble the consistency of shredded tuna.
- Add condiments of your liking and get your grub on.
- Makes 4 mammoth servings.
Calorie wise, this beast of a meal gives you A LOT of food, for under 200 calories. It’s AWESOME!
