Chickpea of the sea

This post is dedicated to non-vegans who might be looking for something a little different to add to their lunch routine. I’m almost embarrassed to post it, because it’s hardly a recipe and there are plenty of recipes like it out there, but it just might not have occurred to some of you that you can make this.

I’ve heard from a surprising number of vegans that we all miss the same thing: tuna salad. So, this is a great alternative – mercury and cholesterol (not to mention cruelty) free – that tastes great. It does the trick for me, when I’m craving something like tuna or egg salad. The optional seaweed gives the salad a slightly fishy flavor (like tuna, duh), and is a good excuse to snack on roasted seaweed, a food that is both super duper good for you and completely addictive!

Chickpea salad

  • 1 15-oz can chickpeas, drained and rinsed
  • 2 tbsp vegan mayonnaise
  • 1 1/2 tsp relish
  • 1 tsp mustard (I like brown or Dijon)
  • 1 tsp Maldon or other coarse salt
  • 2 or 3 small sheets roasted seaweed snack, shredded (optional)

Drain the chickpeas very well and put them in a bowl. Mash them with a potato masher until well mashed, and no whole beans remain. Add the rest of the ingredients and mix well with a fork, mashing and mixing as you would with tuna. Eat on whole wheat toast or with crackers. Add a tomato slice, some lettuce, pickles, avocado, or whatever you would eat on a tuna or egg salad sandwich!

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