Chickpea Tuna | Jewish Vegan Life

Chickpea Tuna

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10 minutes

Prepration

10 minutes

Total

4 servings

Yield

A simple, plant-based alternative to classic tuna salad that delivers all the familiar flavor and texture without the fish. Mashed chickpeas create a hearty, flaky base, while nori adds a subtle ocean-like depth. Comes together in minutes and is perfect for sandwiches, wraps, or scooping onto crackers.

Ingredients

Yield:


Notes


Optional add-ins: Black pepper, diced red onions or chives, and a touch of mustard

Directions


Step 1

Drain and rinse the canned chickpeas, then transfer them to a large bowl.

Step 2

Mash them with a potato masher or fork until they’re mostly creamy. Leave as few whole beans behind as possible to mimic a flaky texture.

Step 3

Chop the nori and add it to the bowl with the chickpeas.

Step 4

Mix in the dill pickles, lemon juice, celery, vegan mayo, salt, and paprika.

Step 5

Fold in any optional ingredients—like black pepper, diced red onions, chives, or a touch of mustard—to give the salad an extra kick.

Step 6

Stir thoroughly to combine, then taste and adjust the salt and pepper to round out the flavors.

Step 7

Serve immediately or let it chill in the fridge before eating

Ingredients

Yield:


Notes


Optional add-ins: Black pepper, diced red onions or chives, and a touch of mustard

Directions


Step 1

Drain and rinse the canned chickpeas, then transfer them to a large bowl.

Step 2

Mash them with a potato masher or fork until they’re mostly creamy. Leave as few whole beans behind as possible to mimic a flaky texture.

Step 3

Chop the nori and add it to the bowl with the chickpeas.

Step 4

Mix in the dill pickles, lemon juice, celery, vegan mayo, salt, and paprika.

Step 5

Fold in any optional ingredients—like black pepper, diced red onions, chives, or a touch of mustard—to give the salad an extra kick.

Step 6

Stir thoroughly to combine, then taste and adjust the salt and pepper to round out the flavors.

Step 7

Serve immediately or let it chill in the fridge before eating

Optional add-ins: Black pepper, diced red onions or chives, and a touch of mustard

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