Name: Chickpea mock tuna salad (vegan)
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 200 g chickpeas (canned, drained); 2 tbsp vegan mayo; 1 tsp dijon mustard; 30 g red onion, minced; 40 g celery, diced; 30 g dill pickle, diced; 2 g nori sheet, crumbled; 1 tbsp lemon juice; 1 to taste salt + pepper

Recipes
Chickpea mock tuna salad (vegan)
VeganVegetarianKosher📦 Batch cook

10-minute fridge-staple salad — mashed chickpeas + vegan mayo + nori for the sea-flavour. 14 g plant protein, batch-makes 2 servings.

kcal

290

P

14g

C

32g

F

12g

⏱ 10 min✂ 10 prep👤 2 serves🧊 3fridge

Ingredients

200 g chickpeas (canned, drained)
2 tbsp vegan mayo
1 tsp dijon mustard
30 g red onion, minced
40 g celery, diced
30 g dill pickle, diced
2 g nori sheet, crumbled
1 tbsp lemon juice

Steps

Drain and rinse chickpeas. Mash with a fork in a bowl — leave some chunks for texture.
Crumble nori sheets and stir through (gives the 'tuna' brininess).
Add vegan mayo, dijon, lemon juice, minced onion, celery, pickle. Salt and pepper to taste.
Eat on toast, in a wrap, or scooped with crackers. Keeps 3 days in the fridge.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
19%
Calcium
8%

1 to taste salt + pepper

B12

0%

Omega-3

45%

Zinc

30%

This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).

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