Chickpea “Tuna” Salad
I don’t often crave a sandwich but when I do, this is the one I want. I love a sandwich that packs a punch and makes the indulgence worthwhile. This recipe has great tang from the mayo, a delicious crunch from the onions, sunflower seeds and carrots. A few sheets of nori add the “tuna” flavor without the tuna.
Sneaking veggies into a recipe is one of my favorite things to do. Especially, when you have picky eaters at home. This recipe makes doing that super easy. I use a food processor for this recipe because I’m a little lazy and starving by the time lunch rolls around. However, this recipe can easily be made without the food processor. Just dice your veggies and use a potato masher to smash your chickpeas. This salad is even better the next day. Keep any extra in the refrigerator with an lid.
-Enjoy
What is nori?
Nori- is the Japanese name for edible seaweed. It tastes a bit like seawater, and not fishy. Nori is made by shredding edible seaweed and then pressing it into thin sheets. You can find packages of it at any Asian grocery store, Whole Foods, and more.
How to store leftover Nori
Nori seaweed may quickly absorb moisture, so store and extra in a ziplock type bag and squeeze out the excess air before storing. Depending on the humidity, it lasts about 2-3 weeks when you keep in a cool place.
Chickpea “Tuna” Sandwich
Equipment
- Food Processor or Potato masher
Ingredients
- 8 small sheets Nori or use 1 large sheet broken into pieces.
- 1-2 Tbsp Sunflower seeds
- 1 Ounce Red onion
- 1 small Carrot peeled and cut in 1/2
- 1 Handful Spinach
- 1/2 Tsp. Garlic powder
- 1 Tsp Braggs Liquid Aminos(optional)
- 1/4 Tsp Hot sauce (optional)
- 1/4 cup Vegan mayonnaise (I used vegenaise but any vegan mayo will do)
- 2 Cans Garbanzo beans drained
Instructions
- In a food processor pulse together nori and sunflower seeds until nori is in tiny pieces. (If you are not using a food processor, dice the nori into very fine pieces) You can also use a blender to mix the nori and sunflower seeds together.
- Add onion,carrots and handful of spinach pulse until all mixed together
- Add (1 can plus 1 cup) drained beans to the blender along with hot sauce, Braggs and mayo. Pulse until all ingredients are mixed together.
- Add the remainder of the beans to the mixer and pulse just enough to leave some larger chunks of beans.
- Spread chickpea mixture on your favorite bread and top with all your favorite veggies. I have also used this mixture as an appetizer on crackers. Anyway you spread it, it's delicious!
