Kitchen Sink ‘Tuna’ Salad with Kimchi Croutons

Kitchen Sink ‘Tuna’ Salad with Kimchi Croutons

Summer nights call for salad, but not your average salad, enter homemade liquid kimchi, sourdough croutons over chickpea ‘tuna’ salad, kimchi tomatoes, fresh red lettuce and a zingy, ranch dressing drizzle. This dish is super easy and each piece you can make while another one is being prepared, the ultimate time saver.

Ingredients:

For the salad:


1 head red lettuce leaves, washed, dried, chopped
3-4 small-medium tomatoes, chopped
1/2 cup kimchi, chopped. *not all kimchi is vegan, I like Mother In Law’s Kimchi
3 scallions, finely chopped, set aside

For the chickpea ‘tuna’:


1 can of chickpeas
3 stalks of celery
2 carrots
1/2 cup baby tomatoes
1 Tablespoon of capers or chopped pickles
5 Tablespoons of apple cider vinegar
2-3 Tablespoons of spicy mustard, depending on how mustardy you like it
1/2- 1 teaspoon of your favorite hot sauce, adjust to your spice level

Click here for my favorite recipe. (Always a good idea to save some to top toast or a bagel in the morning)

For the kimchi croutons:
4 slices of whole wheat sourdough bread
5 teaspoons of liquid kimchi 
2-3 Tablespoons of olive oil
Salt to taste

For the ranch:


1 cup of cashews (soaked overnight if not using a high speed blender)
1 cup of water
1/2 juice of 1 lemon
2 Tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
Small handful of scallions or chives (optional)

Click here for my homemade ranch dressing

Method:
Pre-heat oven to 350

Start with the chickpea ‘tuna’:


Add all ingredients to a food processor and pulse until flavors combined, season to taste, set aside

For the kimchi croutons:
Tear bread into bite sized pieces and add to a large bowl
Drizzle with the olive oil and salt
Bake for 7 minutes
Take out and add liquid kimchi
Bake for another 4-5 minutes, to prevent croutons to be soggy, set aside

For the salad:
Combine salad ingredients and toss, set aside

For the ranch:
Add all ingredients to a blender, blend until smooth and set aside

Build your salad:


Lay a bed of lettuce, kimchi and tomatoes
Add a few scoops of chickpea ‘tuna’
Top with baked kimchi, sourdough croutons
Drizzle with ranch
Sprinkle with chopped scallions

 

Enjoy!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Join 1,047 other subscribers