Fred’s vegan tuna salad recipe made with chick peas and seaweed. We love to add it to sandwiches with micro greens, tomatoes, avocado and romaine lettuce.
I’m rarely organized and prepared for recipe posts, in fact I usually just wing it most of the time. One of my goals that I’ve had forever is to be at least 2-3 posts ahead of schedule, which I still need to work on. I finally thought I was one step ahead for this post – we had all of the ingredients, it’s a recipe that Fred has been making for years, and I was prepared to take photos of the finished dish, but it just didn’t work out the way I wanted. The lighting was weird and the photos didn’t turn out the way I envisioned. Instead of getting discouraged, I decided that I would just try it again… and have a delicious sandwich to enjoy after taking more pictures!
Speaking of goals, I read this post from My Healthyish Life, and it got me thinking about some of my own goals. I either make really vague goals that are hard to meet because they should really be broken down into smaller, more detailed goals, or they’re too hard for me to keep up with. I think my main goals for right now are:
- Stay one post ahead of schedule. I have to be realistic, and anything more than one post is probably not going to happen right now 😉
- Register Apollo & Luna as a business! This is one of my biggest goals, and also one that I think will keep me excited about blogging. It’ll really help me stay motivated!
What are your goals? Do you like to make large goals and then break them down into smaller, more attainable goals or just go full-throttle to the main goal?
Fred is so good at making this version of vegan tuna salad, and it’s one of my favorite ways to eat chick peas. I asked him what ingredients are absolutely necessary to make the flavors come together, and he said everything is equally important. I think that there are two ingredients that really give it that perfectly salty/briney quality that is similar to tuna salad – celery seed and seaweed. I really think this chick pea salad tastes good enough to be enjoyed on its own, but you can also make it into a sandwich or eat it scooped into lettuce cups (Luna likes to eat it that way!).
If you can’t find the micro greens that we used, you can easily substitute them for any kind of sprouts (I like alfalfa and broccoli sprouts). This reminds me of a powerhouse sandwich, but without the cheese and a ton of protein and fiber. Feel free to assemble this in whatever way you like, but I personally like to do multiple layers of each ingredient for maximum texture and flavor. It essentially becomes a monster sandwich that falls out of the sides after each bite, but it makes it really fun to eat.