Mock Tuna Salad For Sandwiches Food
MOCK TUNA SALAD
Make and share this Mock Tuna Salad recipe from Food.com.
Provided by ArcherMoon
Categories Beans
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain the garbanzo (chickpeas). Put the beans in a bowl and mash with a potato masher until soft paste-like consistency. Add all other ingredients and mix well.
- Optional : could add tabasco sauce, dried chili flake or black pepper if you like spicier 'tuna' salad.
MOCK TUNA SALAD (CHICKPEA SALAD)
Made with chickpeas (garbanzo beans), this is a wonderful sandwich filling, especially for vegetarians who miss tuna salad. I liked it more oniony so I added a little extra minced onion, but it's still wonderful without it. I enjoyed this the most stuffed in pita bread with slices of ripe plum tomatoes, and also would serve it often on crackers as a snack or appetizer.
Provided by Charmed
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine mashed chickpeas, mayonnaise, mustard, relish, chopped green onions, salt, pepper, and yellow onion (if desired).
- Mix well.
Nutrition Facts : Calories 191.9, Fat 1.9, SaturatedFat 0.2, Sodium 532.1, Carbohydrate 36.9, Fiber 7.1, Sugar 1.7, Protein 7.8
MOCK TUNA SALAD SANDWICH
This is a recipe that I have copied and modified from www.vegandad.blogspot.com. I never liked fish very much, before I became a vegetarian, and this does taste like fish, but I cut back on the amount of seaweed and I quite enjoy the sandwich. The kelp granules and green onions are optional. If you are vegan, use Vegenaise; if you are vegetarian you can use mayonnaise. It is really easy to make. Serve with a vegetable soup for a complete vegetarian meal.
Provided by Mohamjip
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rip nori into smaller pieces and place in a food processor. Process until finely chopped.
- Add in chickpeas and pulse until coarsely chopped (be sure to pulse -- you don't want a paste).
- Place chickpeas in a bowl.
- Chop green onions and add to chickpeas.
- Add in vegenaise (mayo), kelp, and season to taste with salt and pepper.
- Keep cold until ready to serve.
- Spread on whole grain bread.
Nutrition Facts : Calories 165.5, Fat 3.7, SaturatedFat 0.6, Cholesterol 3, Sodium 401.4, Carbohydrate 28, Fiber 5.2, Sugar 0.9, Protein 5.8
MOCK "TUNA" SALAD (FOR SANDWICHES)
Make and share this Mock "Tuna" Salad (for sandwiches) recipe from Food.com.
Provided by Tebo3759
Categories Spreads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pulse beans until consistency of coarse meal in a food processor.
- Combine mashed beans with other ingredients in a bowl.
- Use as a sandwich, pita or tortilla filling.
Nutrition Facts : Calories 241.3, Fat 2.3, SaturatedFat 0.2, Sodium 598.8, Carbohydrate 46.1, Fiber 9, Sugar 0.5, Protein 10
MOCK TUNA SALAD
Steps:
- In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 32.7 g, Cholesterol 2.6 mg, Fat 7.2 g, Fiber 6.2 g, Protein 7 g, SaturatedFat 1 g, Sodium 506.6 mg, Sugar 1.3 g
MOCK TUNA SALAD
A recipe from www.theveggietable.com My DH wants me to make this for him. Time does not include overnight soaking time.
Provided by Wendys Kitchen
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
- Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
- Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
- Notes This mock tuna salad will last 2-3 days in the refrigerator.
Nutrition Facts : Calories 463.5, Fat 33.7, SaturatedFat 3.7, Cholesterol 7.6, Sodium 710.9, Carbohydrate 32.8, Fiber 8.1, Sugar 4.3, Protein 13.2
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