Ingredients
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1/2 cup almonds
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1/2 cup sunflower seeds
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1/4 cup sesame seeds
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1 cup canned chick-peas, drained and rinsed
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2 tablespoons lemon juice
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1 tablespoon water (can be from chickpea cooking water)
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1 tablespoon soy sauce
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1 -2 teaspoon kelp powder
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1/2 cup mayonnaise
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1 stalk celery, minced
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1/3 cup red onion, minced
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2 tablespoons fresh parsley, minced
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2 teaspoons flax seeds or 2 teaspoons olive oil
Instructions
- Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
- Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
- Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
- Notes This mock tuna salad will last 2-3 days in the refrigerator.