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 lemon juice; 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👤 2serves🧊 3dfridge290kcal14 gP32 gC12 gF

VeganVegetarianKosher📦 Batch cook

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
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Calcium
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B12
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Omega-3
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Zinc
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This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).

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 lemon juice
•1 to taste salt + pepper

Steps

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.