Vegan Chickpea "Tuna" Recipe

This vegan chickpea "tuna" is a plant-based twist on classic tuna salad. It’s packed with flavor, texture, and protein, making it perfect for sandwiches, wraps, salads, or even as a dip with crackers.

Ingredients

• 1 can chickpeas (15 oz), drained and rinsed

• 2-3 tbsp vegan mayo (or mashed avocado for a lighter option)

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1 tbsp pickle relish or finely chopped pickles

• 2 tbsp red onion, finely chopped

• 2 tbsp celery, finely chopped

• 1 tsp capers, finely chopped (optional, for a "seafood" flavor)

• ½ tsp kelp powder or crumbled nori sheet (optional, for a fishy taste)

• Salt and pepper to taste

Instructions

1. Mash the Chickpeas

   • Place the drained chickpeas in a large bowl and mash them with a fork or potato masher until mostly broken down, leaving some chunks for texture.

2. Add the Ingredients

   • Mix in the vegan mayo, Dijon mustard, lemon juice, pickle relish, red onion, celery, capers (if using), and kelp powder or nori (for seafood flavor).

3. Season to Taste

   • Add salt and pepper to taste. Adjust lemon juice or mayo for creaminess and flavor balance.

4. Serve or Chill

   • Serve immediately on bread, crackers, or over a bed of greens. Alternatively, refrigerate for 30 minutes to let the flavors meld.

Serving Suggestions

• Sandwich: Layer it on toasted bread with lettuce, tomato, and avocado.

• Salad: Serve over mixed greens or as a protein-packed topping for a grain bowl.

• Wraps: Spoon into a tortilla or lettuce leaves for a quick wrap.

• Snack: Use as a dip with crackers or fresh veggies.

Tips & Variations

• For extra crunch, add chopped bell peppers, carrots, or sunflower seeds.

• Use tahini or plain unsweetened yogurt as a mayo substitute.

• Sprinkle with smoked paprika or cayenne for a spicy kick.