Sunday, July 8, 2012

Vegan Tuna Salad

Un-tuna salad sandwich with Kalamata olives

 It's been really hot here lately.  The last several days, we've topped 100F degrees.  Miserable.  Needless to say, we didn't feel like starting up the oven to cook anything.  In an effort to have some yummy comfort food, we found a terrific recipe from Earth Balance's website,  Of course they plug using their brands in the ingredient listings, but you can use whatever you have on hand.  We left out the seaweed flakes, because we didn't have any, and it still turned out great.

My children are fussy eaters and even they loved this sandwich.  I think that's the best testament to how good this salad is.  We like to put it on regular sandwich bread with salad greens.  It's hearty and easy to throw together.


    2 cups cooked garbanzo beans, drained
    1/2 cup Earth Balance® MindfulMayo -soy free olive oil variety
    1/3 cup celery, chopped finely
    3 tbsp. red onion, peeled and chopped finely
    3 tbsp. dill pickle, diced
    1 1/2 tbsp. nori seaweed flakes
    1 clove garlic, minced
    1/2 tsp. sea salt
    1/4 tsp. freshly ground black pepper
    8 slices whole grain or gluten-free bread
    8 slices fresh tomato
    4 large romaine lettuce leaves

On a large plate, mash garbanzo beans using fingers, potato masher or back of a fork.

In a medium bowl, stir together Earth Balance® MindfulMayo – soy free olive oil variety, celery, onion, pickle, seaweed, garlic, salt, and pepper. Fold in the mashed garbanzo beans and combine thoroughly.

On bread, layer lettuce, 2 slices tomato and a generous scoop of Save the Tuna salad. If you like, spread an extra layer of Earth Balance® MindfulMayo – soy free olive oil variety on the bread. Cut in two, on the diagonal and serve.

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