There are tons of recipes for “mock tuna salad” or seafoody type spreads made from sunflower seeds and/or chickpeas. I got really hungry and threw in a bunch of stuff that tastes good together, so this recipe will perhaps be slightly different, adding and omitting certain things. Didn’t add in celery or onion to this, but you certainly can. This is a good base for adding other things into it…add in more sunflowers or chickpeas if you wish. I had already eaten some of it before I had gotten out the bread I had it on. Canned tuna is perhaps the one thing I still crave from when I ate meat… so this is a very good fix for that. I used to eat tuna sandwiches almost every day when I was a child, so I guess that memory stuck with me because it’s associated with good things.
Some ground hogs came out to say hi today:
- 1 can chickpeas
- 1 piece of kelp, briefly soaked in water
- 1/4-1/2 cup soaked raw sunflower seeds
- 4 tbs vegan mayo
- 2 tbs mustard (whichever type..hot, honey..)
- pepper & cayenne to taste
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 4 tbs nutritional yeast
- 1-2 tbs lemon juice
- pinch of sea salt (i used Himalayan pink salt)
- Optional: chopped baby spinach
- Wheat Germ – I added a bit of wheat germ (2-3 tsp) as an afterthought
- In a food processor, chop the chickpeas until smooth/canned tuna like consistency. Do the same to the sunflower seeds. Add in the kelp and chop until into very small pieces. If you haven’t soaked the seeds, you may want to add a small amount of water to them before you process them.
- Add into a bowl with the other ingredients and mix well. Either chill in the fridge before eating or eat straight away.
You can add this on top of a salad, in a sandwich, rolled in lettuce, on crackers, on its own… I made a sandwich today and had this with a tomato slice on top. Twas very good.