Have you begun the steps to a healthier diet but find it’s difficult to let go of fish? You’re not alone. Many find it quite the task to say goodbye to their favorite sea creature delights. But what if you could get the same texture and flavor and still be fish-friendly? I made this simple mock tuna salad to show you how to do just that with only all-natural, whole-food ingredients.
Here are just a few of the health benefits of the ingredients:
Chickpeas: Chickpeas are particularly beneficial for digestive health because they consist of up to 75% insoluble fiber. They’re also a top source of antioxidants.
Seaweed Flakes: In addition to the savory briny flavor seaweed flakes add to your dishes, seaweed also boasts a decent nutritional profile. In addition to adding protein, seaweed offers iodine, iron, and calcium.
Celery: Very few foods take more calories to digest than they contain. Celery is one of these. But those calories go a long way to improving your health. Celery may reduce inflammation and quiet ulcers, and the fiber will aid in weight loss.
Vegan Mock Tuna Salad
Prep Time: 20 minutes
- 2 cups chickpeas, sprouted
- 2 stalks celery, finely chopped
- 2 green onions, diced
- 3 lemons, juiced
- 1 Tbsp seaweed flakes
- 1 Tbsp sea salt
- 1 tsp nutritional yeast flakes
Sprout Chickpeas for 4 days, and add 2 cups to a food processor.
Combine all following ingredients and blend on high: celery, green onions, nutritional yeast flakes, seaweed flakes, sea salt, and juice of three lemons.
Blend all ingredients in a food processor at 2 second intervals to get a nice chunky consistency. Then combine chickpea mixture in a bowl with one cup Vegan Mayo. Place on sliced bread with a slice of tomato and sprouts.
Optional: add 2 tablespoons of ground flaxseed.