Even if you would no longer dream of eating tuna, egg or chicken salad, you may still have fond memories. Happily, you can still enjoy this style of rich, high-protein spread in this luscious plant-based version that packs mega flavor and health benefits. Try the yummy variations too. A mini-chopper is a great prep tool for this dish. Enjoy this satisfying salad in Buddha Bowls, rolled in lettuce leaves, stuffed into tomatoes or avocado, as a spread or sandwich filling, or with hearty crackers on a tapas platter.
Ingredients:
1 15-ounce can organic chickpeas, rinsed and drained, or 1.5 cups spouted chickpeas
1/4 cup finely chopped red onion
1/2 cup organic celery, chopped
3 tablespoons tahini
3 tablespoons fresh-squeezed lemon juice
1 tablespoon white Miso paste (optional – omit salt if using)
1 tablespoon Dijon mustard (Annie’s Organic is especially good)
1-2 teaspoons ground Chia seeds (optional – adds protein and binds the spread)
Pink Himalayan salt (if not using miso) and fresh-ground pepper to taste
Cool variations:
Classic: add 1-2 teaspoons of dill weed and 1 tablespoon capers
Mediterranean: add 1 tablespoon chopped sundried tomatoes, minced fresh basil, and some sliced Kalamata olives, top with raw pine nuts.
Indian: add 1 tablespoon curry powder, 1 tablespoon Mango-Chutney, top with raw slivered almonds and fresh cilantro.
This is a super flexible recipe, and you can vary it often once you get the basic variation down. Make it even crunchier, healthier and more colorful by adding more veggies. Try an extra cup of chopped red bell pepper, cauliflower, carrots, zucchini, or a mix, based on what you have on hand. Enjoy!