I've loved tuna salad since I was a kid. It's super nostalgic for me. As I got older, I appreciated it for its low carb, high protein value and often swapped out the traditional mayo for greek yogurt.
These days, while I occasionally will eat the "real thing", I often prefer this non-traditional mix of nuts, beans & veggies. This super satisfying blend is still high protein & super filling and is guaranteed to satisfy that craving for mom's classic recipe.
Ingredients:
1 can garbanzo beans
3 stalks celery (diced)
1/2 cup diced carrots
1/4 cup diced onion
1/2 cup raw almonds (chopped)
1/4 cup pumpkin seeds
2 Tbsp dry Dill Weed
1 Tbsp Dijon Mustard
1-3 Tbsp vegan mayo/ailo (depending on preference)
1 Tsp lemon juice
1 Tbsp Nutritional Yeast (optional)
1/2 Tsp salt & pepper
1/2 Tsp garlic powder
1/2 tsp paprika
Instructions:
Drain garbanzo beans and place in bowl. Using a fork, coarsely mash beans. Add celery, carrots, onion, almonds & pumpkin seeds & Mix. Add all seasonings, mayo, mustard & nutritional yeast. Mix thoroughly.
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