Hey lovelies, it’s me again; just sharing another one of my recipes. So, this one is a favorite of mine, even though beans give me major GAS . . . Oh my, is that TMI (too much information)?! I’m a lady! Lol
Seriously, prior to changing my diet, “Tuna Fish” (that’s what my mama nem’ called it) salad was one of my favorites. So, when I found out about this alternative; I was excited to try it for myself. When I tell you, popping open that can of garbanzo beans brought on nostalgia. It was like a little tuna fish heaven, it was like a 1984 summer evening, it was like . . . Okay, you get my point; I was really happy. 😋 🙃
Before my short story turns extremely long, let’s get right into this recipe.
Chickpea Un-Tuna Salad on Rainbow Chard
Garbanzo Beans – 2 Cans (I use Sprouts brand w/no salt and they’re certified NonGMO. I don’t usually purchase canned items because they’re full of preservatives; however, because these are NonGMO w/the certified butterfly symbol. I trust them)
Vegenaise Soy-Free – (As I’ve stated in my prior post, I don’t have measurements when it comes to seasonings, etc. I just listen to my ancestors say, “That’s enough my child”. So, use as much as you’ll like. I personally like my un-Tuna to be a little creamy.)
Yellow Mustard – (I use Sir Kingston’s NonGMO brand)
Rainbow Chard – (I use Cal-Organics brand)
Spicy Brown Mustard – (I use Sprouts brand which is NonGMO)
Smoked and Sweet Paprika – (I purchase from my local Farmers Market)
Pepper Black Coarse – (I purchase from my local Farmers Market)
Red Wine Vinegar – (I purchase from my local Farmers Market)
Dill Relish (I use Sprouts brand)
Organic Kosher Dill Pickles Slices (Sprouts brand)
Step 1: Open your can(s) of garbanzo/chickpea and place into a strainer and rinse with cool water (This is to mainly remove excess salt and/or starch; also improve flavor. FYI the brand I purchase is salt free)
Step 2: Place beans into a bowl and smash until they’re a consistency to your liking. I use a potatoe masher, it’s much easier)
Step 3: Add vegenaise first and mix well.
Step 4: Add all other seasonings, mustards and red wine vinegar. I continue adding/mixing until it suits my taste buds.
Step 5: Wash/rinse rainbow chard, cut-off stem if you’d like. Take a few spoon full or however many you’d like, of un-tuna mix and add to rainbow chard; then wrap it.
Step 6: Add a pickle or two and top with more oregano and red wine vinegar.
That’s it my lovelies, enjoy! 😋
Sincerely, Mika XOXO