Did you know you can make a vegan tuna salad with chickpeas? Here's how.
In a bowl, add a can of chickpeas or if you want you can cook some dried chickpeas as well. Mash them up my hand. I find that cooking the dried chickpeas yields more than what you get from the can.
Add some chopped red onion, carrots, celery, tamari, lemon juice and kelp granules. Kelp granules are a low sodium salt alternate that is high in iodine and gives the chickpeas a slight taste of the sea that may remind you of eating tuna fish without the tuna fish.
I've included a link to the kelp granules below. Add nutritional yeast, black pepper and vegan mayonnaise and combine all the ingredients. You can serve it with some bread or on a bed of lettuce if your looking for a gluten free option.
Get the kelp granules here.
Tuno Salad (Chickpea Salad)
Get the printable recipe here.
Yield: 2 servings
1 can low sodium garbanzo beans drained
2 tablespoons red onion diced
2 tablespoons carrot finely chopped
2 tablespoons celery finely chopped
1 tablespoon nutritional yeast
1 ½ teaspoon low sodium tamari
1 teaspoon kelp granules or ½ teaspoon salt
1 teaspoon lemon juice
½ teaspoon black pepper
¼ cup vegan mayo
1. In a large bowl, add the chickpeas and mash them with a potato masher until they are mostly pureed. Its ok if you don’t mash every single bean.
2. Add the remaining ingredients and mix together.
3. Cover and place in the refrigerator for at least 2 hours before serving.
4. Serve with whole wheat bread as a sandwich or a green salad.