(Save the) Tuna Salad By Allison of Allison’s Gourmet

During the month of November, vegan bakery Allison’s Gourmet is donating 10% of every sale to charity. Customers can choose between The Gentle Barn, Physician’s Committee for Responsible Medicine (PCRM) or People for the Ethical Treatment of Animals (PETA). 

 
Here’s a recipe from Allison you can serve at your next holiday party:
 

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Save The Tuna Salad
 
Ingredients

2 cans (30 oz) garbanzo beans, drained
1/4 cup red onion, peeled and finely chopped
1/2 cup celery, finely chopped
1/4 teaspoon garlic, minced
1/4 cup dill pickle, finely chopped
2 tablespoons nori seaweed flakes (you can grind sheets of nori in a spice mill for this)
1/2 cup vegan mayonnaise
1 teaspoon sea salt
1/2 teaspoon black pepper, ground
12 slices of bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices
 
Instructions
 
1. In a large bowl, mash the garbanzo beans with a potato masher or the back of afork.
2. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepperinto the garbanzo beans. Combine thoroughly.
3. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.

Note: This recipe is also great as an appetizer: small spoonfuls of vegan tuna on gluten-free rice crackers, garnished with halved cherry tomatoes.
 

Are you throwing a holiday party? What do you plan to serve?
Share your recipe with me and I might feature them here on Thekindlife.com!

Photo source: Allison’s Gourmet