GO

Chickpea of the Sea

By Chef Linda

Let’s make lunchtime something we can all feel good about by leaving the tuna out of this tuna salad. This recipe takes just minutes to make so it’s great for weekdays. Chickpea of the Sea is a healthy, cruelty-free take on tuna salad. It’s got zippy flavor, a soft yet crunchy texture and once you try it, you may never go back. Kelp is the secret ingredient that lends a little seaside taste to this recipe. You can find it in most healthy grocery stores today.

And just so you know, you - or your child - will be getting a good dose of protein and iron along with a fun lunchtime twist on an old favorite.

Chickpea of the Sea

YIELDS
2 to 4 servings

INGREDIENTS

 1 (15 ounce) can chickpeas, drained and rinsed

 ¼ cup vegan mayonnaise

 2 tablespoons nutritional yeast

 2 tablespoons prepared mustard

 2 tablespoons lemon juice

 2 teaspoons gluten-free tamari or soy sauce

 1 tablespoon kelp flakes

 ½ cup chopped celery

 2 medium shallots, finely chopped

 Freshly ground black pepper, to taste

DIRECTIONS

1

Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Do not over process; you want a somewhat chunky result.

In a medium bowl, whisk together the remaining ingredients thoroughly. Add chopped chickpeas and stir to combine. Taste and adjust seasonings.
 Use in a sandwich, on a cracker, in a wrap or on a bed of salad greens.

ShareTweetSaveBigOvenEmail

CategoryGluten Free, Main Courses, Nut Free, Peanut Free, SidesTags#vegantunasalad

Leave a comment

Cancel reply

Your email address will not be published. Required fields are marked *

Comment *

Name *

Email *

Website