Okay, listen, I don’t know what to call this. I spent a really long time trying to come up with a clever way to combine Chickpea and Chicken so that you understood that the main ingredient was CHICKpeas as a meat substitute. EH??? But. I failed. If anyone has any better ideas… I will rename this post. Also, I didn’t want to call this a lettuce “wrap” because the romaine in this is not WRAPPING around anything, it is really cradling the salad, like a leafy bassinet. Thus, “boats”. Moving on!
One of the only foods I miss after 9 years of being a vegetarian is tuna salad. Not like a nice cut of fish, or steak, or whatever, but I miss straight up mixing way too much mayonnaise with a whole can of Chicken of the Sea and just eating the whole thing in about 10 minutes. SO GOOD. I mostly cooked for myself growing up, and tuna salad was a staple (so was an entire casserole dish of Minute Rice, but luckily, I didn’t have to give that up when I went veg).
Vegetarian Tuna Salad Romaine Boats
– Chickpeas [garbanzo beans] (2 cans)
– Celery (one stalk, diced)
– Onion (1/2, diced)
– Mayonnaise (3 HEAPING tablespoons)
– Chili powder (dash)
– Garlic powder (dash)
– Salt (just a spranklin’)
– Avocado (1)
– Romaine leaves (7 or 8 big ones!)
First, chop up your celery and onion! Then you need to mash up your chickpeas. There are two ways to do this. The most effective and fancy way is to put the chickpeas into some sort of food processor. Or blender? But the best way to do this is with my favorite kitchen tool: THE POTATO MASHER
Just mash the hell outta those chickpeas! Do you see a chickpea that is intact? SMASH ITTTTTTT. Then, mix the chickpea mash up with the onions, celery, garlic, chili, salt and mayonnaise all cozy in a big ole bowl.
The tricky part is getting all the deliciousness into the romaine leaf. Spoon it into the leaf and DON’T over do it. Put in like three big spoonfulsish into each leaf. If you over-stuff it, then you won’t be able to eat the boat like a taco and that is the funnest part. Then, I like to add a line of smashed avocado right in there next to the line of chickpea salad. This compensates for the fact that there isn’t really much mayonnaise in this recipe, when compared to normal mayonnaise “salads”.
Then eat it with your bare hands like a friggin’ taco AW YEAH.