Description

This completely fish-free chickpea ‘tuna’ salad sandwich is one of our favorite quick and easy vegan lunches! It’s also delicious served on top of a baked potato, or even with pasta, tacos, Buddha bowls, or anywhere else you crave that ocean taste! The real question is: ‘tuna’ on vegan pizza, yay or nay??

Our version of ‘tuna’ really is good for you, with the plant-based protein, fiber and minerals found in chickpeas, tahini (sesame paste), and seaweed!

Ingredients

Scale

300g canned chickpeas (or 10.5 oz.)
1 stick of celery
2 scallions/spring onions
5–10 pickled gerkins
2 tablespoons tahini (or hummus)
2 tablespoons vegan mayo
1 tablespoon dried seaweed mixed with 2 tablespoons hot water
A squeeze of lemon juice / juice from a jar of pickles (Add gradually to see how tart you prefer it!)
Salt and pepper, to taste

Instructions

Mash the chickpeas with a fork and then add all the other ingredients, finely chopped.
Chill in the refrigerator for a few hours for the flavors to combine, if you have time. If not, skip this step and enjoy it straight away!

Notes

We used dried wakame seaweed for that fish-friendly, fishy taste. Nori (sushi) seaweed may be easier to find where you are, and this will work wonderfully too!

Keywords: fish-free , vegan seafood , easy , quick