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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A recipe from My DH wants me to make this for him. Time does not include overnight soaking time. Ingredients:
1/2 cup almonds |
1/2 cup sunflower seeds |
1/4 cup sesame seeds |
1 cup canned chick-peas, drained and rinsed |
2 tablespoons lemon juice |
1 tablespoon water (can be from chickpea cooking water) |
1 tablespoon soy sauce |
2 teaspoons flax seeds or 2 teaspoons olive oil |
1 -2 teaspoon kelp powder |
1/2 cup mayonnaise |
1 stalk celery, minced |
1/3 cup red onion, minced |
2 tablespoons fresh parsley, minced |
Directions:
1. 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.
2. 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.
3. Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
4. Notes This mock tuna salad will last 2-3 days in the refrigerator.
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