Im not gonna lie, I miss eating Tuna sandwiches. For the 3 years I ate meat, way, way, back in my teenage years, Tuna was a staple for so many things.
Being able to incorporate nutrition chickpeas into this delicious Tuna salad mock sandwich is just amazing.
Wait til you taste it!
This wonderful recipe packs protein and folate, essential to muscle health and energy.
Folate is important because it plays a role in DNA synthesis and repair. It encourages cell and tissue growth.
Enjoy!
You will need:
14-oz of cooked chickpeas
¼ cup vegan mayo (I love Trader Joe's home brand, $2,99 you can't beat that!)
1 tbsp whole grain mustard
1½ tbsp Ume plum vinegar (This was tricky to find but worth it! Whole Foods stocks it.)
1 celery rib, chopped small
2 tbsp minced green onion or red onion or shallot
½ tsp freshly ground black pepper
seasoned nori, or unseasoned
Instructions
Put chickpeas, vegan mayo, mustard, Ume vinegar, celery, onion, black pepper, and nori (seaweed) into a food processor.
Pulse a few times until incorporated and minced. Don't over blend, the texture is nice when not too mushy.
I stack mine with lettuce, tomatoes and extra pickles.