We have been going to Christopher’s Kitchen in Palm Beach Gardens for 10 years now! I first raved about it back in 2013 and it is still rave-worthy! We were there a few months ago and had several great meals – grilled artichokes, nachos, lasagna, pizza, my favorite Ceasar and their tuna salad sandwich.
This visit, we were staying in the area for a week so I needed lunch ideas. We went into their little takeaway store, CK to Go, where I picked up a few ginger shots, some juices and a container of their Tuna Salad. Luckily for me, the ingredients were listed on the container so I was able to come home and reverse engineer it! The key? Mixing in a little bit of almond ricotta so that it is not overwhelmingly mayo-y.
This salad makes a great sandwich but it is also great on top of a salad. Bring it to the beach or on picnics this summer. Enjoy!
Not Tuna Salad aka Mock Tuna aka Tuno Salad
Ingredients
- 1 1/2 cups or 1 can chickpeas
- 1 stalk celery
- 2 tablespoons diced red onions
- 2 tablespoons diced apples
- 1 tablespoon chopped dill
- 1 pickle spear, diced
- 1 tablespoon capers
- 2 tablespoons almond ricotta (homemade or Kite Hill)
- 1 tablepoon vega mayo (homemade or Vegenaise)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
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Add the chickpeas to a small food processor and pulse a few times to break them down or mash them by hand.
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Add the chickpeas to a mixing bowl. Add the rest of the ingredients and mix well. Taste and adjust seasoning, adding as much of anything as you want. Enjoy!