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
- 1 stick of celery
- 2 scallions/spring onions
- About 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