I like deli meals and
Salade Niçoise - as evidenced by this post! But the ready-made "vegan Toona" we used did not hit the spot. It was very oily, salty, and oddly textured. Give it a try; you might like it better than me. But I found a homemade solution that is very tasty and satisfying. It's a recipe adapted from
Sweet Potato Soul, with a few modifications. We didn't have
umeboshi vinegar, but we did have my friend Nancy's
quince-infused vinegar, which is fantastic. I also decided to add some nori to the recipe for a more "fishy" taste. The result was delicious!
2 cups of cooked chickpeas
1/2 small avocado
1 tbsp dijon mustard
2 tbsp vinegar (we used quince, and I bet apple cider would be nice, too)
1 celery stalk, chopped
2 tsp celery seeds
2 tbsp minced green onion
1 tsp chili flakes
2 sheets of nori, torn into squares
Place everything in the food processor and pulse just a few seconds, until everything is mixed and the texture is to your taste. YUM!
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