It has been really warm here the past few days. It’s 10:30pm and it’s still a balmy 75 degrees, which is not normal for this SoCal beach town. Normally it’s sweater weather once the sun goes down. When it’s hot I always crave crisp and refreshing fruits and veggies. This is a perfect choice for a healthy lunch or a light dinner. And the best part? It takes less than 15 minutes to make. This healthy and satiating “tuna” hand salad will leave your taste buds and belly happy.
Simply vegan tuna hand salad
Ingredients (Makes 4 large hand salads)
- 1 1/2 cups pre-cooked or 1 can white beans or garbanzos, rinsed
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 radish, chopped
- 1/2 red pepper, chopped
- 1/4 white onion, chopped
- 1/4 c. jarred artichoke hearts
- 1 tbsp. fresh thyme, chopped
- 1/2 tbsp. olive oil
- 1 tsp. cumin
- 1/2 tsp. cayenne
- 1/2 tsp. chili powder or red pepper flakes
- 1/2 tsp. turmeric powder
- Salt and pepper to taste
- Sprouts, optional
- Cabbage leaves or lettuce leaves of your choice
1. In a bowl, mash the beans with a fork or potato masher until they are a mix between a paste and the original bean. You can also do this in a food processor if you want to make sure that the mixture is finely chopped.
2. Add all of the ingredients up to the salt and pepper to the bean mixture and combine.
3. If using cabbage as your wrap, chop off stem of cabbage head. Carefully peel back the outer layer, starting from the top. Once you have the outer layer peeled about halfway down, start to carefully free the bottom part of the layer from the rest of the cabbage head. This will take a little bit of finagling, but it will peel off in one whole piece if you’re patient.
4. Rinse the leaves and scoop a bit of the mixture into each cabbage or lettuce leaf.
5. Top with sprouts. Wrap and eat!