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Ingredients
- For the fishless tuna
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1/2 cup
Chickpeas (cooked or canned)
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1/2 cup
Sunflower seeds
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2
Marinated artichoke hearts
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1/2
Red onion, roughly chopped
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1 teaspoon
Apple cider vinegar
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Zest and juice of 1 lemon
- For the salad
-
1 tablespoon
Dijon mustard
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1 tablespoon
Extra virgin olive oil
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1 tablespoon
Nutritional yeast flakes
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Juice of half a lemon
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3
Gem lettuce, stem removed
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1
punnet cherry tomatoes, or 4-5 small vine-ripened
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1/2
Red onion, finely sliced
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BA’s Marinated Mixed Beans (I use 1 cup of cooked chickpeas only in this recipe)
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Radish, to serve
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Dill, to serve
Directions
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Add all tuna ingredients to a food processor and process on high until ingredients are combined. You want there to still be some texture, but overall, the tuna should be paste-like. Set aside.
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Combine dijon, olive oil, nutritional yeast and lemon juice in a small bowl to make the dressing. Whisk until combined, then set aside.
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In a large bowl, add lettuce, tomatoes, onion, marinated chickpeas, dressing and spoonfuls of tuna. Mix well to combine, before garnishing with radish and dill.
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