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Chickpea tuna is the perfect summer recipe for any occasion from daily lunches, to beach days, to a Forth of July cookout. Only takes a few minutes to make!


Servings

2-4

Total time

6 minutes


Ingredients

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


Method

  1. Place the chickpeas, Just mayo, mustard, ume vinegar, celery seeds, celery, onion, black pepper, and cayenne pepper into a food processor.
  2. Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn't be pulsing more than 20 seconds.
  3. Serve over toast with romaine lettuce and nori.

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