I’ve made this vegan tuna salad for years. However, I tossed in a new ingredient into this batch that kicked it up a notch or two….hot, sweet, pickled jalapeños from Trader Joe’s. Wow! It was delicious!
This recipe uses finely chopped sweet onion, such as Vidalia or Walla Walla. I also finely chop two stalks of celery and sweet peppers. I add fresh dill, sea salt, freshly ground black pepper…lots of it. Next comes fresh Meyer lemon juice, vegan sour cream, vegan mayo, homemade pickle relish and finally, 2cups if garbanzos, smashed. I finish it off with a tiny bit of onion salt and pile it onto one of my homemade hoagie rolls, butter lettuce and heirloom tomato, add some roasted rosemary potatoes on the side ….and voila!
It’s absolutely delicious. Even my carnivorous friends and family members love these hearty sandwiches.
Polished off the meal with bruised strawberries in a balsamic reduction with fresh mint. Perfection.