Like most children, I grew up eating tuna salad sandwiches. It was always such an easy meal for my mom to whip together with little effort and once I became old enough, it was one of the first things I started making for myself. Though I never cared for seafood as a child, canned tuna was just one of those staples I didn’t even think of as seafood, I just liked it in a sandwich. Now that I’m all grown up and have eliminated all animal products from my diet, I miss some of the staples from my childhood, not for the content but for the ease of preparation and the satisfaction they brought me. I’m a firm believer that anything can be veganized and when I started seeing chickpea “tuna” recipes showing up around the web, I decided to make my own based on the ingredients I used as a child. Easy. Robin Robertson has a similar chickpea “tuna” recipe posted online on Vegan Planet that I used for inspiration, it was the closest to what I remember from my youth. This recipe takes about 10 minutes to prepare and keeps well in the fridge for days though I doubt it will last that long, it’s so tasty I take a bite every time I walk by the fridge.
I absolutely love when fresh corn season comes around so I can enjoy this incredible tasting yet ridiculously simple recipe. I dream about this dish all winter long. It is imperative you use fresh corn, as frozen or canned corn will not do this dish justice. I always add chick peas to this dish to give it more texture and flavor but it’s tasty without it as well.
Sweet Corn and Spicy Jalapeño Salad
1 ear fresh corn, husked and the kernels shaved off the cob
1 large jalapeño, stems and seeds removed, finely diced
2 tbsp high quality extra virgin olive oil or 3 tbsp if using chick peas
1 1/2 tsp sea salt
1 1/2 tsp fresh ground pepper
1 1/2 cups of cooked chick peas or 1 can drained and rinsed (optional)
1. Toss all ingredients together Adjust oil, salt and pepper according to personal taste
2. For maximum flavor, let sit in the refrigerator for at least 1 hour before serving
Total Prep Time: 10 minutes
Total Cook Time: None
Servings: 2-4 side portions