High in protein and loaded with nutritional benefits, this chickpea 'tuna' salad sandwich is sure to keep your feeling full and satisfied! I've carefully crafted this recipe to make a creamy, slightly 'fishy' (from seaweed don't worry!), flavorful vegan 'tuna' salad replica! To be honest, I don't even like tuna, never have, but THIS chickpea salad is just delicious and full of whole, real and fresh ingredients! It's a tasty, easy to make, delicious to eat, plant-based meal that the whole family will enjoy! Spread it onto a sandwich or scoop it onto a salad - get creative & let me know how you like it!
Vegan I Gluten-Free (optional) I Nut-Free
Serves: 2 - 3 servings
Time: 15 minutes
1 1/2 cup chickpeas, rinsed & drained
1/3 cup vegan mayonnaise
1 small shallot, diced (~3 tbsp.)
1 stalk celery, diced (~1/4 cup)
1/2 nori sheet, chopped small
2 tbsp. sun flower seeds
1/2 lemon, juiced
1/2 tsp. mustard
1/4 tsp. garlic powder
Salt & pepper to taste
Chickpeas - Soak your dried chickpeas overnight, or 8 - 12 hours, in water. Rinse and drain your beans. Add the chickpeas to a sauce pan and cover with 2 - 3 inches of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a medium flame and simmer 30 - 40 minutes. Taste for a tender, yet slightly crunchy chickpea. Drain the water and let cool.
Alternatively, use 1 (15 ounce) can chickpeas rinsed and drained.
Add your chickpeas to a large mixing bowl. Use the back of a fork or potato masher to mash 3/4 of the beans, leaving some slightly whole pieces.
Prepare your vegan mayo and finely chop your vegetables.
To make the 'tuna' salad - Add all the ingredients to your mixing bowl. Stir to combine. Add more mayo for more creaminess if desired. Taste and adjust the seasoning to your liking.
Enjoy as a 'tuna' sandwich, scoop over a salad, spoon with healthy choice crackers, etc.
Store leftovers in the fridge for 2 - 3 days.
Cook in real time with me, step by step, in the video below!
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