Vegan Chickpea 'Tuna' Recipe
GLUTEN-FREE · GOOD SOURCE OF PROTEIN + IODINE
One of my go-to lunches lately has been chickpea ‘chuna’. It’s so delicious, packed with protein and iodine, super easy to whip up and requires no cooking. I love to have it on open face sourdough sandwiches!
I make it slightly differently each time depending on what I have to hand that day (it’s very flexible and you can adapt it to fit your own taste), but it goes something like this:
SERVES: 4-5
TIME: 5 minute prep, 0 minute cook
TOTAL TIME: 5 minutes
INGREDIENTS
2 cups chickpeas, smashed
1 white onion, diced
1 spring onion, chopped
2 sheets nori seaweed, finely chopped
1/4 cup pickles, diced
1/4 cup jalapeños, diced
1 tbsp plant-based mayonnaise
juice of 1/2 a lemon
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METHOD
Mix everything together and you have yourself a nutritious and delicious sandwich filling, salad topping and veggie dip!
Et voila.