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Vegan Chickpea Tuna
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Vegan Chickpea Tuna

Prep Time10 mins
5 mins
Total Time15 mins
Course: Dinner, Salad
Servings: 2
Calories: 351kcal
Author: Nija Clark | The Vgn Way

Ingredients

  • 1 -15oz can Chickpea - drained and rinsed
  • 1/2 Lemon - juiced
  • 1/3 cup Vegan mayo
  • 1/4 cup Sweet pickle relish
  • 2 teaspoons Kelp Granules - we like Maine Coast Sea Vegetables Kelp Granules
  • 1 teaspoons Celery seed - or chopped celery
  • 1/4 cup Red onion - diced
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Old Bay Seasonings
  • 1/8 Cayenne powder
  • 2 tablespoon Hemp Hearts
  • Salt and pepper - to taste

Instructions

  • Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency.
  • Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternatively, you can use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency.
  • Serve chilled or at room temperature.
  • Leftovers can be stored in the refrigerator for up to 3 days in a covered container

Nutrition

Calories: 351kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 3g | Sodium: 513mg | Potassium: 170mg | Fiber: 1g | Sugar: 10g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg