Toona Salad Recipe

Inspired by The TREEHOUSE

Time20m

Serves4

chickpeas, dill relish, seasoned with seaweeds, herbs & spices. You’ll never crave tuna fish again. (Served on a bed of lettuce, bread or wrap) - Gluten Free

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Ingredients

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Salad Base

2 cups canned chickpeas (drained and rinsed)

1/2 cups celery, finely diced

1/4 cups red onion, finely minced

1/4 cups dill relish (or finely chopped dill pickles)

2 tbs fresh dill, finely chopped

2 tbs chopped fresh parsley

Seasoning & Seaweed 'Fishy' Mix

2 sheets nori sheets, toasted and finely crumbled

1 tsp dulse flakes or finely chopped dulse

1 tbs capers, drained and chopped

2 tbs ReaLemon lemon juice

2 tbs olive oil

1 tsp Dijon mustard

1/2 tsp maple syrup or agave (optional, to balance acidity)

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

To Serve

4 cups mixed lettuce leaves or baby greens

4 slices gluten-free bread, crackers, or wraps (optional)

4 pieces lemon wedges

1 tbs extra chopped dill or parsley for garnish

Method

Salad Base

Drain and rinse the canned chickpeas well. Pat dry with a clean kitchen towel or paper towel to remove excess moisture.

Place the chickpeas into a large mixing bowl and roughly mash with a fork or potato masher until mostly broken down but still slightly chunky (aim for a texture similar to flaked tuna).

Add the finely diced celery, minced red onion, dill relish (or chopped dill pickles), chopped capers, chopped fresh dill and parsley. Mix to combine.

Seasoning & Seaweed 'Fishy' Mix

Toast the nori sheets briefly over a low gas flame or in a dry skillet for 5–15 seconds per side until crisp but not burned. Crumble or finely chop into very small pieces or pulse briefly in a spice grinder or mortar and pestle.

In a small bowl or measuring cup, whisk together lemon juice, olive oil, Dijon mustard, maple syrup (if using), smoked paprika, garlic powder, sea salt and black pepper until emulsified.

Add the crumbled nori and dulse flakes to the dressing and stir to hydrate the seaweeds and distribute the savory 'marine' flavor.

Pour the seaweed dressing over the mashed chickpea mixture. Fold gently until everything is evenly coated. Taste and adjust salt, pepper or lemon as needed — add more lemon for brightness or a pinch more sea salt for depth.

To Serve

Arrange mixed lettuce leaves on a serving platter or individual plates. Spoon the Toona salad over the bed of greens, or spread it on gluten-free bread or into wraps as desired.

Garnish with extra chopped dill or parsley and serve with lemon wedges on the side for squeezing.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves after an hour as the seaweed and dressing meld with the chickpeas.