Vegan Tuna
Serving Size: 4 people
DESCRIPTION
Easy peasy vegan tuna salad made with mashed chickpeas and creamy homemade mayo. Serve it as a side salad, dip with crackers, layered in a sandwich or wrap. A simple and satisfying recipe that everyone will love.
INGREDIENTS
- 15 ounces chickpeas 1 can
- ½ cup vegan kewpie mayo or preferred vegan mayo
- ¼ cup celery finely diced
- ¼ cup green onions finely chopped
- ¼ cup red onion finely diced
- 2 tablespoon pickled beets finely diced
- 1 tablespoon nori furikake optional
- 1 tablespoon garlic powder
- ¼ teaspoon salt or per taste
- ⅛ teaspoon black pepper
METHOD
- Finely dice the onions, celery, pickled beets. Note: Feel free to substitute pickled beets with any other preferred pickle or relish.
- Wash and drain chickpeas and place them in a mixing bowl. Roughly mash with a potato masher or fork.
- Add all the rest of the ingredients to the mashed chickpeas. Mix to incorporate. Taste and adjust seasoning or add more mayo, if desired.
NOTES
- Vegetable size: Cut all of the vegetables to a similar size for an even distribution of flavors and the perfect texture in each bite.
- Mash the chickpeas beforehand: Don’t add vegetables to the chickpeas before mashing them! This makes the mashing process much easier.
- Drain and rinse chickpeas: Remember to drain and rinse the chickpeas thoroughly, especially if they are canned. This removes the sudsy brine they come in, making them easier to digest.
NUTRITION
Calories: 1473kcal | Carbohydrates: 137g | Protein: 40g | Fat: 83g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 1335mg | Potassium: 1504mg | Fiber: 35g | Sugar: 24g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 240mg | Iron: 13mg
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