One of my favorite lunch foods is tuna. It’s always been a go to for me on salads and in sandwiches. Since eating a lot more plant based and being more in tune to the foods I eat, I rarely eat tuna because of its high mercury content. I did find a great alternative and I am kind of obsessed with it! Chickpea tuna sounds weird, but it actually mimics the real thing and is packed with benefits. I like to use sprouted chickpeas for even more nutrients and easier digestion but canned is fine!
The Best Chickpea Tuna
Servings 2 servings
Ingredients
- 1.5 cups cooked chickpeas canned is fine
- 2 stalks celery finely chopped
- 1.5 tbsp vegan mayonnaise
- ¼ cup red onion finely chopped
- ½ cup pickles finely chopped
- 2 tbsp parsley finely chopped
- 2 tbsp dill finely chopped
- Sea salt & Pepper
- Optional: sriracha to make it spicy
Instructions
- Combine all ingredients in a mixing bowl and mash up together with a fork. I use a food processor; you can even use a blender and pulse it together. I find using a food processor or blender to be easier but it’s totally up to you!
- Adjust mayonnaise, salt and pepper to your liking and taste.
- Serve on toast, salads, wraps, really however you’d like. Store in an airtight container in the fridge for up to a week and enjoy!
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