Tuna-flavoured vegan salad
Cooking time:
10 minutes
Active time:
10 minutes
Complexity:
Easy
A quick "tuna salad" without tuna. Consists only of herbal ingredients. But try it: the combination of tastes creates the feeling that there really is fish in the salad.
See all recipes category Cereals and legumes 
5
Recipe for "Tuna-Flavored Vegan Salad"
Ingredients for 2 servings
canned natural chickpeas
1 bank
classic crispy seaweed
1 pack
celery petiole
1 stem
bow Crimean
1 tbsp. spoon
parsley
1 tbsp. spoon
capers
1 tsp (optional)
mustard "Dijon"
1 tsp
"Classic" mayonnaise soy sauce
2 tbsp. spoons
salt
to taste
Step 1/4
Drain the chickpeas and rinse them a little with water. Remove excess moisture, transfer the chickpeas to a bowl and depress lightly with a fork to soften but not turn into mush.
Step 2/4
Finely chop celery, onions, parsley. Tear the crispy seaweed into small pieces or cut with scissors. Instead of celery, you can add fresh cucumber or pickled gherkins.
Step 3/4
Combine all the salad ingredients, add mustard and mayonnaise, mix well. Taste for salt and add salt to taste.
Step 4/4
The salad can be eaten as a separate cold snack, or you can wrap it in a tortilla or pancakes or make a sandwich with it.
Ingredients for 2 servings
canned natural chickpeas
1 bank
classic crispy seaweed
1 pack
celery petiole
1 stem
bow Crimean
1 tbsp. spoon
parsley
1 tbsp. spoon
capers
1 tsp (optional)
mustard "Dijon"
1 tsp
"Classic" mayonnaise soy sauce
2 tbsp. spoons
salt
to taste
Nutritional value per 100 g
Calories
154 kcal
Proteins
7 g
Fats
6 g
Carbohydrates
19 g
Saturated fat
1 g
Dietary fiber
6 g
Added sugar
1 g
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