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Chickpea Salad (Vegan Tuna) (serves 2)

Chickpea Salad (Vegan Tuna) (serves 2)

1 can (420gm) Chickpeas (no added salt)

¼ red onion or 1 green onion (finely diced)

Juice of ½ lemon

1 nori sheet (finely chopped)*

1 tbsp nutritional yeast

½ tsp of onion or garlic powder

½ tsp soy sauce

2 tbs mayonnaise (vegan or traditional for non vegan version)

1tsp Dijon mustard

½ tsp white vinegar

Salt and pepper to taste

* Nori is sushi seaweed paper, use scissors to finely cut into shreds

Method:

  • Drain and rinse chickpeas, use a fork to mash or add to a blender/food processor and pulse to a chunky consistency. 
  • Remove from blender, stir in all other ingredients
  • Serve chilled with a salad or vegetables, as a dip with crackers or in a sandwich.
  • Store in an airtight container in the fridge for 3 days

Gluten Free – use tamari instead of soy sauce

Nutrition Info (per serve)
Protein  12g
Fat         14g
Carbohydrate 20g
Sodium 400mg
Energy Kj 1900Kj
             Cal 289cal

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