Photo: Anna Pelzer
Tuna Salad
9 ingredients
Serves 4
openrecipes
Chickpeas and a little kelp recreate the taste of tuna. This salad is great on whole-wheat bread, smashed in a lettuce wrap, or served over a warm whole-wheat English muffin and topped with a slice of tomato.
Estimated Nutrition (whole recipe, rough)
744
Calories
30g
Protein
9g
Fat
136g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Relish | not in our table | 0 |
| Kelp | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- 2 celery stalks, washed
- 1 to 2 tbsp pickle relish
- ½ tsp onion flakes
- 2 tsp nutritional yeast
- 1 tbsp soy sauce
- 3 tbsp Mayo
- ½ tsp kelp powder
- ½ tsp lemon juice (optional) pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes