I had been meaning to try out Blissful Bites‘ UnTuna Salad for quite some time now, and had bought the ingredients last week before I left for a friend’s wedding in Vegas. I chose this light, healthy dinner as the first one back purposefully, making it extra healthy by serving it over a bed of lightly dressed kale. The dressing is just a tahini based something I threw together in the small bowl of my food processor, but I’ll include the approximate recipe below.
For the Blissful Un-Tuna, I made a few adjustments. I went ahead and started by pulsing the chickpeas to a slight mash in the food processor, since it was being used regardless. I then used the fine grater for both the carrots (I used 2) and the celery (I used 1.5 stalks). I subbed dijon for yellow mustard, as I always do (I don’t really care about yellow). Surprisingly, I couldn’t find just plain kelp powder in the downtown Seattle Whole Foods, so I used Bragg’s Kelp seasoning. It came out really delicious! Even without having pure kelp powder it was plenty tuna-ish for me, and besides, we just adore chickpeas, so I knew this would be a win.
Garlic Lemon Tahini Dressing
makes about 1/2 – 2/3 cup
2-4 cloves of garlic, minced
1/3 c. tahini
1/3 c. water, plus more to desired consistency
1.5 tbsp lemon juice
2 tsp. brown rice syrup, or other sweetener to taste, optional
cayenne pepper, optional
Bragg’s kelp seasoning (or salt & pepper), to taste
Mince garlic in the small bowl of a food processor. Add all other ingredients and blend until smooth. Taste for seasonings and consistency.
* I only used half of this dressing for one large bunch of kale, hence the lightly dressed!!