Her original was good so if you are looking for a standard recipe complete with pickles and celery, check out her website or buy her book!
Here is what I whipped up.
Greek Toona (or whatever way you want to show that it isn't really tuna by misspelling it) Salad
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| Gonna have to call this not a very appetizing picture. It was yummy, I swear. |
- 1 can of Garbanzo Beans (aka Chickpeas) rinsed and roughly mashed
- 1 can of artichoke hearts drained very very well. I squeezed them. Shred them up.
- 8-10 kalamata olives finely diced
- 1/4 cup finely diced red onion
- 1 tablespoon nutritional yeast
- 1 big ol' shake of garlic powder
- a couple teaspoons of roasted seaweed (I just chop it really finely or you can by the kelp flakes)
- a good splash of balsamic vinegar
- a couple scoops with a handy spoon of vegan mayonnaise
- salt and pepper
As you can see, not an exact science. Add as much or as little of the things you like. Mix it all up and serve it on a bed of microgreens. Also tasty as a wrap or on bread, anything you like salad on really - In a bowl is also good...
(Psssst - you can buy microgreens anywhere, especially farmers/urban growers markets. I got mine from Trader Joe's because they have totally made me their bitch.)
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