From the Kitchens of YamChops North America's Original Vegan Butcher Shop by Michael Abramson

Author:Michael Abramson [Abramson, Michael]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-03-12T00:00:00+00:00

Tunaless Tuna Salad

To this day, I have fond childhood memories of my grandmother’s double-deckers: white bread topped with tuna salad, topped with white bread, topped with egg salad, topped with white bread. Needless to say, she cut the crust off for us grandkids too!

Serves 6

1 (19-oz [540-ml]) can chickpeas, rinsed

2 tbsp (25 g) finely diced red onion

2 tbsp (25 g) finely diced celery

1 tbsp (10 g) finely diced dill pickle

2 tsp (2 g) finely chopped fresh dill

2 tsp (2 g) finely chopped fresh parsley

2 tsp (4 g) surfine capers, rinsed (see notes)

2 tsp (1 g) nori flakes (see notes)

½ tsp sea salt

¼ tsp coarse grind pepper (sometimes called butcher’s grind)

¼ cup + 2 tbsp (87 ml) vegan mayo

Eggless Egg Salad, for serving

Bread, for serving

Sprouts, for serving

Red onion slices, for serving

Sliced tomatoes, for serving

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