I was never much of a meat eater before I became vegetarian. I didn’t really enjoy the taste of meat or fish or eggs for that matter. So I started cutting out meat in college after a rather horrific nightmare about cows. When I’d come home to visit, my papa would always ask the same question in his thick Hungarian accent, “Lisa, how ’bout some beef?” He never really understood how I could give it up so easily. But it felt natural to me.
As time went on I started cutting out more and more. First beef, then lamb, turkey, chicken. Pork was the long hold out but eventually it no longer appealed to me either. I’m sometimes asked if I ever crave meat and I can honestly say that I don’t. Except for one little thing.
Tuna salad sandwiches.
Maybe it’s because I have such fond memories of them. My papa made the best tuna salad! He would bring it home from his restaurant on Friday afternoons in a big tub. I remember eating spoonful straight from the container, which thinking back on it now seems sort of gross. But it symbolized the start of the weekend and the ease and freedom of our Friday night dinners.
As I’ve gotten more and more comfortable with vegetarian cuisine I’ve started experimenting with recreating my favorite meals. Today’s recipe is a spin on tuna salad sandwiches made with chickpeas and cashews. It takes a lot of liberties when compared to my father’s tuna salad but it’s still delicious in its own right.
Curried Chickpea Salad
You can also eat it more like a dip. I had it with tortilla chips yesterday for lunch.