Chickpea Tuna

I’ve never been a huge fan of fish, but I’ve always loved the creaminess and texture of tuna! Something about the way that mayo tastes in combination with the flakiness of tuna is just soo good. Here’s the thing though: there’s a much healthier alternative that doesn’t harm our fish friends!

I stopped eating tuna when I learned that for every pound of fish caught, up to five pounds of aquatic life is discarded and killed (this includes dolphins and turtles!) And I’m sure that we have all heard the statistic that we will have fishless oceans by 2048.

Now is the most important time to make sustainable life choices that do as little harm as possible. That’s why I love this recipe- it’s 100% vegan, tastes just like tuna and is even easier to prepare! It’s also a rich source of vitamins, minerals, fiber and contains 26 grams of plant-based protein. Say goodbye to that fishy smell, and hello to the freshness of chickpeas 😎

Here’s what you’ll need:

Ingredients:

• 1 small white onion
• 1 clove of garlic
• 1 can of chickpeas
• 1 tablespoon vegan mayo
• 2 sheets of sushi seaweed
• half of a lemon

Preparation time: 15 minutes

Serving size: Serves 1-2 people

Directions:

1. Start by preparing your ingredients: chop the white onion and garlic into small cubes. Strain and rinse the chickpeas.
2. Heat oil in a medium sized pan and cook the onion and garlic for a few minutes on medium heat.
3. Add in the strained chickpeas and continue cooking for about 5 minutes while stirring occasionally.
4. Remove pan from heat and pour the ingredients into a large glass bowl (this is where you’ll mash them!)
5. Use a masher to mash the chickpeas to a consistency that you like. You can mash them completely or leave some chickpeas whole- it’s up to you!
6. Break up the sushi seaweed with your fingers and add in along with the mayo. Mix all of the ingredients together.
7. Add lemon, salt and pepper to taste.
8. Now you have some nice chickpea tuna! You can put it on a vegetable wrap, in a sandwich or even have it plain as a side. The possibilities are endless! Enjoy 🙂

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Quick Tips:

• I used canned chickpeas in this recipe because it speeds up the preparation time, but cooking dried chickpeas in an instant pot is healthier and a lot more cost efficient. So if you’re not short on time, pressure cook them instead!
• I find that this recipe tastes better when it’s been chilled first, but serving it warm tastes good too!
• Thank you for reading my recipe, now go put some good music on and have fun cooking🥳❤️