Plant Based “Tuna” Salad

Ingredients

  • 2 cans garbanzo beans, drained and rinsed
  • 1 can hearts of palm, cut into ½ inch pieces
  • ½ - ¾  cups carrots, small dice
  • ½ - ¾  cups celery, small dice
  • 1 teaspoon Dijon mustard
  • ½  cup parsley, chopped
  • Juice of 1 lemon
  • Garlic powder, to taste
  • Salt and Pepper, to taste
  Vegan Mayo (makes approx. 1 cup) In a high-speed blender, blend the following until smooth and creamy:
  • 1 cup soaked raw cashews *soak in a bowl of water 4 hours or overnight and then drain
  • ¼ cup lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon plant-based milk
  • 3 teaspoons maple syrup
  • ½ cup water
  • Pinch of salt
 

Procedure

  1. In a large bowl, combine chickpeas and hearts of palm. Using a potato smasher or fork, mash the chickpeas and hearts of palm to desired consistency.
  2. Add the rest of the ingredients and mix well.
  3. Fold in about ½ cup of the “mayo”, more or less to desired consistency.
  4. Serve on bread of choice topped with leafy greens and sliced veggies of choice; on a bed of greens, in a wrap using romaine or bibb, endive or pair with your favorite crackers.