I first had "chuna" salad last summer at O2 Vegan Cafe in Cambridge and found that it filled an old craving. It's an easy, quick, and filling vegan alternative that works in sandwiches, on salads, or just on its own. I developed this recipe on my own from trial and error, but you can easily include your favorite additions.
1 can chick peas (garbanzo beans)
3 tbsp vegan mayo
1 tbsp miso paste
1 tsp garlic powder
1 tsp onion powder
1-1/2 tbsp capers
Mix first five ingredients in large bowl, mashing the chick peas with a fork until it forms a coarse mixture, leaving small bean chunks. (It requires a little effort to do it by hand, but I've found the results much more satisfying than the paste produced by a food processor.) Then lightly mix in the capers.
I made this for lunch with my friend Anna, who said that her school-age children wouldn't be thrilled by the capers. The nice thing about this dish is that you can mix in anything you'd like - minced celery or pickles.
Or you can add shredded or minced veggies, like I did today. I juiced some carrots, beets, apples, and ginger today. Instead of throwing out all the fibrous leftovers (since my compost bin is covered in 8 feet of snow), I removed the carrot pulp from the juicer before juicing the other ingredients and threw it into my chuna salad. I just added an extra tablespoon of vegan mayo to keep the mixture moist.
|Carrot chuna salad with fresh juice|
|Chuna and carrot salad with avocado|