No-Tuna Salad Sandwich
A fish-free version of a classic, this creamy hearts of palm-based salad answers your nostalgic cravings. Perfect served cold in the summer as a sandwich with a side of fries or chips, or as a dip for crackers and veggies. (Photo source: Alec Tilly)
| Yield: 2-3 sandwiches | Time: 20 minutes |
Ingredients
1 15-ounce can cannellini beans or chickpeas, drained and rinsed
1 15-ounce can hearts of palm, drained and rinsed
2 stalks celery
1/2 red onion
1 tablespoon capers
1/2 teaspoon salt
2 tablespoons plant-based mayo (or hummus)
1 tablespoon dijon mustard
1 teaspoon maple syrup
1 teaspoon kelp granules (optional)
Pepper, to taste
For serving
toasted bread
lettuce leaves
sliced tomatoes
Preparation
Place the rinsed beans in a large bowl and mash lightly with a fork, leaving some of the beans intact for texture.
Cut each heart of palm in half lengthwise, then into 1/2 inch thick slices. Alternatively, use a fork to shred the hearts of palm into jagged pieces. Add them to the bowl with the beans.
Dice the celery and the red onion. Add to the bowl along with the capers and season with salt. Stir to combine.
Add the remaining ingredients to the bowl, mixing together until creamy.
Serve on toasted bread with fresh crunchy lettuce as well as tomatoes, if desired.
Zero-waste tips
Buy your bread and vegetables from a farmer’s market to ditch the plastic (and to support your local economy).
Be sure to rinse and recycle your cans.
Buy your seasonings in bulk where possible, using your own container. This may be tough for mayo and mustard, but definitely possible for salt and maple syrup.
Make your own hummus with dried chickpeas.