The classic tuna salad just got a plant-based makeover. High in protein, minerals, and flavor (of course), this “toona” is all you need for a fish-free feast!
Ingredients
1 1/2 boiled, or 1 can garbanzo beans
1/4 vegan mayonnaise
3 lemon juice
1 spicy mustard or Dijon
1/4 celery finely chopped
1/4 red onion finely chopped
2 pickles or relish finely chopped
1 garlic minced
1 paprika
Salt and pepper to taste
Directions
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In the bowl of a food processor, add about 1/2 can of garbanzo beans. Blend until chopped but not smooth. Add the rest of the can and blitz to maintain some texture. If a food processor is not available, mash with a fork until the desired consistency.
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Add all your ingredients to a large bowl, using a fork to combine.
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Season well and enjoy!
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