This is a very flexible and forgiving recipe but I will list the basics here. It isn’t completely original – I have seen similar ideas on other blogs but this version is mine. This serves 3-4 for a decent meal or more if using for sandwiches / wraps as opposed to lettuce wraps.
2 tins of chick peas or about 3 cups cooked chickpeas
1/2 cup stuffed olives (chopped)
1/4 cup pickled cucumber (I used gherkins today but I like dill pickles too)
2 carrots (grated)
1 stalk of celery (finely chopped)
1 spring onion or 1/4 red onion (finely chopped)
2-3 tablespoon toasted seaweed or equivalent amount of a cut up nori sheet
1/3 cup of mayonnaise (*I make my own either from cashew cream – see below or silken tofu with similar seasoning but you can use ready made mayo if you prefer – nutritionally the cashew or tofu one is better though)
pepper to taste
*HOME-MADE CASHEW MAYONNAISE
1/3 cup raw cashews
3/4 cup water
pinch garlic powder / pinch onion powder / pinch salt
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon dijon mustard (optional but I like it)
Put all ingredients in mill or small food processor / blender (or pre soak nuts and use a stick blender). Thin down with water as needed and season to taste.
Method for assembling mock tuna salad:
Mash or lightly process chickpeas (mash works fine if they are canned or well cooked – if tender it is easier in a food processor)
Add all other ingredients in large bowl and mix well.
Enjoy as desired rolled up in large lettuce leaves or wraps or as a sandwich filling with some shredded lettuce (or keep in fridge for up to 3-4 days for later use – keeping overnight helps flavours infuse more).