One of the most versatile ingredients I think I’ve ever used when I am creating plant-based recipes is hearts of palm. I love the versatility of this ingredient because I’ve used it in a lot of my plant-based seafood recipes. , It is excellent when you’re trying to make lobster rolls, calamari, ceviche, tuna fish, and one of my favorite things to make with hearts of palm is vegan crab cakes.

I believe what makes this ingredient so easy to use when making plant-based seafood recipes is the fact that it has a flavor and also a texture of seafood, especially when you’re making calamari because hearts of palm has these wonderful little rings when you separate them.

Here’s one of my favorite hearts of palm recipes. I will share with others soon. STAY HEALTHY and always remember to Set the Table with Love. 💕

Vegan Tuna Salad #Sandwich

Ingredients:

• 1 (14 ounce) can heart of palm, drained
• 1 cup organic canned chickpeas, drained and rinsed
• 1/4 cup vegan mayo
• 1/4 cup finely chopped red onion
• 1 celery stalk, diced
• 2 tablespoons pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon seaweed chips, ( I used Gimme Organic Roasted Seaweed, just crumble them up)
• 1 tablespoon fresh parsley, chopped

*pinch of cayenne pepper, ( optional, but I love a bit of heat) Salt and pepper to taste.

Instructions:

1. Chop the hearts of palm into 1/2 inch pieces and place them into a small mixing bowl. Use a fork to shred the pieces. You can shred them into small pierce or large pieces. I shredded and chopped mine into small pieces.
2. Add the chickpeas to the bowl and lightly mash them with a fork.
3. Stir in the mayo, red onion, celery, relish, mustard, vinegar, and seaweed.
4. Taste test and season with salt and pepper to taste. Add the pinch of cayenne.
5. Enjoy on a salad or as a sandwich