“Untuna” Salad
Ingredients:
- 3 (15 oz each) cans of garbanzo beans.
- ½ to 1 cup finely chopped celery
- ½ to 1 cup finely chopped green onion
- ½ cup finely chopped water chestnuts
- 2-3 sheets Nori, crumbled into fine pieces
- 1 to 1½ cup Vegenaise®
- 2-3 Tablespoons sweet pickle relish
- Pinch red pepper flakes
- Fresh ground pepper
Method:
1: Drain and rinse both the garbanzo
beans and the water chestnuts. (do not combine)
2: In a food processor, pulse garbanzos
until they are small chunks but not pureed.
3: Chop celery, green onion and water
chestnuts very finely and set aside.
4: Crumble Nori sheets into fine pieces
and set aside.
5: In a large bowl combine processed
garbanzos and chopped vegetables. Combine well.
6: Mix in Vegenaise by ½ cup amounts
until the salad reaches your preferred consistency.
7: Add sweet pickle relish, red pepper
flakes, ground pepper and crushed Nori sheets and combine well.
(start with 1 or 2 sheets and taste, adding more to your preference.)
8: Taste and adjust seasoning to your
tastes.
9: Refrigerate for a couple hours for
best flavor, but serving immediately is acceptable.
Makes approximately 3-4 cups of
prepared salad.
