Vegan Tuna

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

method

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.