Chickpea (Vegan) “Tuna”
INGREDIENTS
- 1 Can (14oz) chickpeas, drained and rinsed
- Juice of 1/2 lemon
- 1/3 Cup of vegan mayo. I love using @primalkitchenfoods avocado mayo
- 3 Tablespoons of red onion, finely chopped
- 3 Tablespoons of carrots, finely chopped
- 3 Tablespoons of celery, finely chopped
- 1 Tablespoon of lemon juice
- 1/2 Tablespoons of Dijon mustard
- 1/2 Teaspoon of white vinegar
- 1 Nori sheet (finely chopped) :
- Sprinkle of salt
- Sprinkle of black pepper
- Small dash of Tamari
PREPARATION
- 1Add all ingredients into a food processor. Pulse to desired consistency.
- 2Serve and enjoy!
Whether you’re a vegetarian vegan plant-based, just like good food, want a tuna substitute, OR trying to incorporate more plants/legumes for all their health benefits, this is such a great recipe!! I’ve made tuna salad in the food processor before (influenced by @itsjennarennert ) so I knew this would be just as easy. I love it over a bed of greens or on top of a slice of whole-grain or sourdough bread with sliced tomato and cucumber. Let me know if you try and what you think!
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2 cans of cannelini beans – drained
2 cloves of garlic – very finely chopped
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1 egg
3 tbsp maple syrup
1/4 cup coconut oil melted
1/3 cup cashew butter
1 tsp vanilla extract
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3 boiled egg whites
1/2 small avocado
salt and pepper to taste
squeeze of lemon juice
red chili flakes
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½ cup chopped onion
½ cup chopped onion
eggs
