Vegan No-Salmon Salad

This week’s recipe is brought to you by happy accidents & sheer luck.

Really though I was trying to make a simple hummus one night a while back when I noticed that there had been some sun-dried tomatoes sitting in my pantry for quite some time & I figured since literally anything tastes good as a spread who was to say that adding some dried tomatoes in with my chickpeas and tahini wouldn’t turn out tasty?

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Needless to say I was blown away when I dipped my first cracker into the hummus & realized that with a little TLC this could taste JUST like the salmon salad that my grandma used to smother onto my lunch-time sandwich after a day at the beach. The potential was there, it just needed that extra little push.

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The secret to this one is to ensure that you find old bay seasoning, or fish spice, usually available in either the spice aisle or the seafood section of your local grocery store. This spice really adds that extra kick that this recipe needs to take it to that real fishy level. As well I strongly suggest tossing in a ton of dill, if anyone makes their salmon salad without dill they’re doing it wrong & I expect you to tell them so.

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I don’t have much to babble on about for the actual preparation of this recipe as it’s mostly soak, blend, spread & you’re done. But make sure you only blend the hummus until there are a few pieces of chickpeas left throughout because it’ll give the end product a bit of texture like a traditional salmon salad has. I’m not saying this wouldn’t be good as a smooth and creamy spread on your favourite crackers or with some cut up cucumbers, but if you’re making it for the sandwich I promise you’ll want it a lil bit chunkier.

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SO what are you waiting for? This is the easiest recipe EVER, get those chickpeas soaking so that tomorrow you can have a killer salmon salad sandwich that would trick even the most dedicated of seafood lovers. Don’t forget to top with your favourite brand of pickles, what kind of sandwich would it be otherwise?

Oh ya! Lex wants me to mention that this is her absolute favourite of all of the recipes we’ve created so far, & this girl isn’t easily impressed so that’s saying something. Do you need any more reasons to try it for yourself?

Let us know if you remake this one, and tag us on social media if you take any killer photos, we love to see your creations! Enjoy!

RECIPE: Makes 1 cup of No-Salmon Salad

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Ingredients:

Vegan No-Salmon Salad

Salmon Hummus Spread

  • 1 cup of Chickpeas, soaked overnight, boiled & drained (or 1 can drained and rinsed)
  • 1 tsp Rosemary
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Virgin Olive Oil
  • 2 cloves of fresh Garlic
  • 6 tbsp Tahini
  • 4 tbsp Lemon Juice
  • 6 Sun-Dried Tomatoes packed in oil
  • 3 tsp Old Bay or Fish Seasoning
  • Sea Salt to taste
  • Pepper to taste

SandwichΒ Filling

  • Fresh Dill
  • 1 stalk of Celery chopped up real small
  • 2 Green Onions
  • 1 tbsp Dijon Mustard
  • 1 tsp Sriracha
  • 1 tbsp vegan low-fat Mayonnaise (optional, but helps it to be a bit smoother like mom used to make)

Salmon Salad Sandwich

  • 2 slices of your favourite Bread (we’ve really been digging Blackbird Baking Co’s Kensington Sourdough lately)
  • a handful of fresh Arugula
  • sliced Tomatoes
  • 2 Pickles sliced thinly

Steps:

Overnight soaking, 45 minutes to boil chickpeas, 10 minutes prep.

Salmon Hummus Spread

  • Get those chickpeas soaking! You’ll want them completely covered in water, in a container that will allow them to expand. Place them in your fridge overnight and forget about them, easy as that.
  • Drain the chickpeas and boil them covered on medium heat for about 40 minutes or until they’re tender.
  • Drain and rinse the chickpeas, add them as well as the rest of the Salmon Salad Spread ingredients to a blender.
  • Blend until not quite smooth! This will leave a little bit of texture for the salad.
  • This spread is nice enjoyed as a dip with veggies or crackers or mixed with the next steps to become the ultimate no-salmon salad sandwich.

Salmon Salad Sandwich

  • Chop up a stalk of celery and 2 green onions into smaller sized pieces.
  • Mix together a few tbsp of the spread with the as much dill as you like (we prefer more dill than most I think, the more dill the better!), the green onions, celery, sriracha, vegan mayo, and dijon mustard.
  • Slice up your bread and spread on a tbsp or 2 of the salmon spread to one of the slice.
  • Add to this a couple of slices of tomato, a few pickles, and a handful of arugula.
  • Slap down that other slice of bread on top of your finished sandwich & you’re done!
  • Enjoy!
Nutritional Information:
Per 1 tbsp Vegan “Salmon” Salad Spread*–
Calories: 74 cal | Total Fat: 5.8g | Sat Fat: 0.76g | Unsat Fat: 2.75g | Carbohydrates: 4g | Natural Sugar: 0.5g | Fibre: 1.3g | Sodium: 23.5mg | Protein: 1.96g
*The nutritionals are for the salmon hummus only & do not include the other portions of the sandwich.
Log

2 thoughts on “Vegan No-Salmon Salad

  1. Hi. Making the Vegan no Salmon Salad. Quick question with the chick peas. I measured 1 cup dry chickpeas and followed the overnight soaking and next day cooking method. Do I use the all of it or is it measured to one cup after the cooking! It just seems a bit dry as I’m trying to blend and I wondered if it was because of the volume of chick peas. Thanks

    Liked by 1 person

    1. Hi Toni! When we make the recipe we actually do exactly what you did by soaking a cup of the dry chickpeas overnight and boiling them the next day. Were they soft enough after boiling? Sometimes they can take a bit longer to cook, just make sure a fork can pierce fully through them before straining & blending. If you are still finding it to be a bit dry with the chickpeas you are using you can always add unsweetened almond milk 1 tbsp at a time to help it blend up nice & smooth! We hope you found this helpful, let us know if you have any other questions, enjoy the recipe. Log & Lex.

      Like

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