Chickpea mock tuna salad (vegan)

Name: Chickpea mock tuna salad (vegan)
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 200 g chickpeas (canned, drained); 2 tbsp vegan mayo; 1 tsp dijon mustard; 30 g red onion, minced; 40 g celery, diced; 30 g dill pickle, diced; 2 g nori sheet, crumbled; 1 tbsp suco de limão; 1 to taste salt + pepper

10-minute fridge-staple salad — mashed chickpeas + vegan mayo + nori for the sea-flavour. 14 g plant protein, batch-makes 2 servings.

⏱ 10min✂ 10prep.👤 2porç.🧊 3dfrigo290calorias14 gP32 gC12 gF

VeganoVegetarianoKosher📦 Meal prep

Micro por porção

% da ingestão diária adulta (FDA/EFSA média)

Ferro
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Cálcio
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B12
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Ómega-3
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Zinco
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Esta receita tem B12 negligenciável. Veganos devem suplementar B12 separadamente (o único nutriente que as plantas não fornecem de forma fiável).

Ingredientes

•200 g chickpeas (canned, drained)
•2 tbsp vegan mayo
•1 tsp dijon mustard
•30 g red onion, minced
•40 g celery, diced
•30 g dill pickle, diced
•2 g nori sheet, crumbled
•1 tbsp suco de limão
•1 to taste salt + pepper

Passos

1.Drain and rinse chickpeas. Mash with a fork in a bowl — leave some chunks for texture.
2.Crumble nori sheets and stir through (gives the 'tuna' brininess).
3.Add vegan mayo, dijon, lemon juice, minced onion, celery, pickle. Salt and pepper to taste.
4.Eat on toast, in a wrap, or scooped with crackers. Keeps 3 days in the fridge.

Tradução em curso — versão inglesa exibida.