Vegan Tuna

Prep Time: 15 mins Cook Time: 0 mins Servings: Servings: 4 servings Source: theplantbasedschool.com

Ingredients

              2 cans chickpeas drained and rinsed
            
              80ml mayonnaise
            
              1 tbsp soy sauce
            
              1 tbsp mustard
            
              1-2 nori sheets. blended
            
              ½ medium red onion chopped
            
              1 stalk celery chopped
            
              1 handful fresh parsley or dill, chopped
            
              ½ lemon the juice
            
              1 tbsp pickles or capers, chopped
            
              2 pinches salt or more to taste
            
              2 twists black pepper

Directions

              Drain and rinse 2 cans (15 ounces each) chickpeas and transfer
              them into a container with shallow edges such as an oven dish.
            
Mash them with a sturdy fork or potato masher.

              Tip: It's easier to mash the chickpeas in a container with
              low edges like an oven dish rather than in a bowl.
            
              Add vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, and
              1 tablespoon nori sheet (blended or finely chopped).
            
              Then add ½ medium red onion, 1 stalk celery, 1 handful fresh
              parsley, 1 tablespoon pickles (all chopped) and the juice of ½
              lemon.
            
              Season with 2 pinches salt and 2 twists black pepper.
            
              Mix with a fork until all ingredients are well combined. Taste and
              adjust for salt.
            
              Serve in a sandwich, on toasted bread, on a baked potato, or eat
              as is as with a side of lettuce leaves as a salad.