Deli Style Tuna-less Salad
- Serves 1-2
This vegan version reminds me so much of the real thing that whenever I eat it, I’m transported back in time to the days my brother and I rode our bicycles to our local deli to pick up sandwiches and wraps for my family. I always ordered a whole wheat tuna wrap with provolone cheese to split with my mom. Nowadays, I make it vegan, on a wrap (of course) with Violife provolone and share it with my boyfriend.
Tuna salad was always a favorite “go-to” lunch. I enjoyed eating it, but I found the fishy smell of canned tuna offensive. I came up with this cruelty-free alternative for those of us who still enjoy the taste and texture of tuna, but not the harsh odor. It’s also just as versatile. Make wraps, melts, sandwiches on toasted rye, or just enjoy a simple plate of deli style tuna-less salad on a bed of lettuce, for a light and very satisfying lunch or dinner.
Wonderful childhood memories and still sharing food with family… what could be better!
I hope you enjoy this as much as I do!
Directions
Step 1: Get a medium sized bowl.
Step 2: Open a can of chickpeas. Strain, rinse, and add to bowl.
Step 3: With a fork, completely mash chickpeas leaving no whole chickpea behind. This method creates a tuna-like texture.
Step 4: Dice pickles, onion, and celery. Add to bowl.
Step 5: Next, add Vegenaise, vinegar, and seasonings.
Step 6: Combine well. Chill in the fridge to let flavors intertwine.
Step 7: Use filling in a sandwich, wrap, or add to a bed of lettuce for a lower calorie meal!
Step 8: Enjoy!
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