Vegan Chickpea “tuna” salad – quick and incredible!

Note: recipe from sweetpotatosoul.com. I re-posted for review purposes.

My rating: 8/10

Total time: 5 minutes

Serves 2-4

Ingredients:

  • 14-oz can of salt-free chickpeas, drained and rinsed
  • ¼ cup vegan mayo
  • 2 tbsp mashed avocado
  • 1 tbsp dijon or whole grain mustard
  • 1½ tbsp ume plum vinegar (add a splash more if you are using avocado instead of mayo)
  • 2 tsp celery seeds
  • 1/2 celery rib, chopped
  • 2 tbsp minced green onion/red onion/shallot (your preference!)
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (more to taste) or crushed chili flakes
  • 4 leaves romaine or kale
  • seasoned nori, or unseasoned
  • toasted bread

Tip: add a slice of vegan cheese while toasting the bread for a delicious “tuna” melt style!

Directions:

Place the chickpeas, mayo, mustard, ume vinegar, celery seeds, celery, onion, black pepper, and cayenne pepper into a food processor.

Pulse a few times until incorporated and minced. Careful not to over-blend. You shouldn’t be pulsing more than 20 seconds.

Serve over toast with romaine lettuce and nori.

As always, enjoy and leave your comments below!

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