Anna Wildman

I used to LOVE tuna salad before going vegan. It was one of my go-to orders at cafes & delis. Luckily, we live in an age where anything can be made vegan. Obviously, it’s not *exactly* like tuna salad, but it’s pretty damn good and tastes quite similar to the regular version thanks to ingredients like celery, tahini, and nori.

I love using this recipe for for salads, sandwiches, wraps, pasta, sushi, and more.

INGREDIENTS (serves 2): 

• 1 cup chickpeas
• 1 stock celery, chopped
• 4 cherry tomatoes, chopped
• 1 tbsp chopped onion
• 1 tbsp chopped pickles
• 1 nori sheet, torn into small pieces
• 1 tsp hot sauce (optional)
• 1 tbsp tahini
• 2 tsp mustard
• 1 lemon wedge

METHOD:

1. Warm up chickpeas in microwave for a few seconds until warm
2. Mash chickpeas with fork in bowl
3. Add in rest of ingredients & mix well

NOTES:

• If you don’t have chickpeas, you can use a couple tablespoons of hummus instead
• You can probably just do this whole thing in a food processor, I just didn’t because I don’t have one :)
• Other add-ins: sesame seeds, cumin, kimchi, other spices