- 1 – 15 ounce can of garbanzo beans (chick peas)
- 1 stalk of celery finely chopped
- 1/4 cup of green onion finely chopped
- 1/4 cup of red onion finely chopped
- juice from a whole lemon
- 1 teaspoon of extra virgin olive oil
Put the garbanzo beans in food processor or blender for less than a minute or until coarsely chopped, or you can mash with a fork. Just be careful not to let them get smooth. You want it to be very chunky. Place in a bowl and mix in the rest of the ingredients. Season with himalayan sea salt and ground pepper. Let sit in the refrigerator for at least an hour to blend flavors. Makes two cups. I got this recipe from Dr. John MacDougall’s website. He puts tofu mayo in his, I don’t really like tofu so I just used olive oil instead. Some people also add ground raw sunflower seeds, sea kelp, almonds, and mustard. Experiment, it’s fun!
This would be even better if the chick peas were sprouted. With sprouted chick peas, the recipe would be 100% raw. My other chick peas are in a jar and have one more day before they are ready.
- large ripe tomato
- alfalfa sprouts
- 1 kirby cucumber, halved lengthwise and thinly sliced
- 2 thin slices of red onion
Cut tomato into 6 medium slices. Place alfalfa sprouts, avocado slices, cucumber onto one tomato slice (use the larger slices as the base) then top with slice of tomato then add 2 spoons of mock tuna, sprouts and red onion. Top with tomato. I sprinkled it with Eden Shake (white & black sesame seeds, nori seaweed and red shiso) If you don’t have Eden Shake or sesame seeds, just sprinkle with himalayan sea salt and ground pepper. Make two juicy, delicious sandwiches and you better have some napkins handy!
I used a big, beautiful ripe organic tomato I got from the farm. If you don’t have tomatoes, you can lettuce, cucumber or even kale. Be creative. I used the leftover mock tuna and made cucumber sandwiches.
You will have plenty of mock tuna left over, store covered in the fridge. It’s great for snacking. Enjoy!