This chickpea toona is a tasty and healthy alternative to the classic recipe. It can be eaten on crackers, salads, sandwiches, lettuce wraps, or enjoyed by itself. Seaweed flakes give it the familiar umami flavor of the sea.
This is a vegan version of the classic tuna salad recipe.
- 1 can chickpeas drained
- dollop of vegan mayo
- 1/2 nori sheet crumbled (or dulse flakes)
- 1/2 squeezed lemon
- 1/4 cup red onion chopped
- 1/4 cup celery
- 1 tsp mustard
- 1 tsp minced garlic
- salt & pepper to taste
- optional: spicy chili flakes
- optional: 1 Tbsp dill relish
- roughly mash the chickpeas using a fork (or pulse in a food processor)
- add all other ingredients
- mix well with a spoon (or pulse until desired consistency)
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