Market 'Tuna' Salad

by Alanna Sucher August 23, 2021

Salad base:

1 head iceberg or 2 romaine hearts, chopped

1 bell pepper, diced

1 cup cherry tomatoes, halved

1/2 cup baby bella mushrooms

1 medium beet, diced (I get the packaged, cooked beets from grocery store)

1/2 cup peas

2 stalks green onion, sliced lengthwise (can include white and light green parts of onion)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

Chickpea 'Tuna':

1 can chickpeas, drained, rinsed, and pat dried

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

Umami Punch dressing:

2 tbsp olive oil

1 tbsp dijon

1 tsp ume plum vinegar

1/2 lemon squeeze

Sea salt to taste

Note: I usually buy peas in salad base frozen so I make sure to boil ahead of time according to package's instructions and allow to fully cool down before adding to salad.

In a larger salad bowl, add all salad components.

In smaller bowl, whisk together Umami Punch dressing ingredients, ensuring all components are properly mixed together. Once mixed, add dressing to larger bowl with salad ingredients and toss.

Separately, in medium size bowl, add all chickpea 'tuna' ingredients. Lightly mash with fork or potato masher. Use spoon to mix together and add on top of dressed salad.