If you’re looking for a classic staple recipe that you can use as a go-to lunch food, look no further. This vegan “tuna” salad is delicious, full of protein, incredibly easy to make, doesn’t require too many ingredients or ingredients that are too complicated, and is versatile to adjust to your own preferences. Here’s how you do it.
Ingredients:
- Chickpeas
- Vegan mayo
- Dijon mustard
- Lemon juice
- Salt
- Pepper
Optional ingredients:
- Diced up nori seaweed — provides fishy flavor
- Red onion — adds crunch and flavor
- Garlic powder — adds flavor
- White vinegar — adds tang
Instruction:
Preparing this recipe is incredibly easy. Crack open your can of chickpeas and drain. Mash them up with a fork or in a food processor. Add your ingredients until you get your desired texture and flavor. The best part is you can experiment until you find the exact combination that you like the most.
In terms of how you can eat it, a classic option is to have it in a sandwich. If that’s your intention, we highly recommend using toasted sprouted bread, tomatoes, lettuce, and some pickles for added crunch and flavor.
You can also eat this in a pita, on crackers, or even on its own straight out of the fridge if you’re feeling lazy. Enjoy!
