Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 sheet of nori, finely chopped (or use 1-2 teaspoons of nori flakes)
  • 1/4 cup onions, finely chopped
  • 3-4 tablespoons vegan mayo (adjust to taste and consistency preference)
  • 1 tablespoon coconut aminos (or soy sauce)
  • 1/2 teaspoon garlic powder
  • 1-2 tablespoons lemon juice (adjust to taste)
  • 1 tablespoon capers, finely chopped
  • 1 teaspoon spicy brown mustard
  • Salt and pepper, to taste

Instructions:

  1. Prepare Chickpeas: In a mixing bowl, mash the chickpeas using a fork or a potato masher until coarse. You can leave some chickpeas whole for texture if desired.
  2. Combine Ingredients: Add chopped nori, onions, vegan mayo, coconut aminos, garlic powder, lemon juice, capers, spicy brown mustard, salt, and pepper to the mashed chickpeas.
  3. Mix Well: Stir all ingredients together until well combined. Adjust seasoning to taste, adding more mayo, lemon juice, or spices if desired.
  4. Serve: Serve the chickpea tuna salad immediately on sandwiches, wraps, salads, or enjoy with crackers. It’s also great chilled after allowing flavors to meld in the fridge for an hour or two.

Nutritional Information (per serving, based on approximate values):

  • Calories: 230 kcal
  • Total Fat: 10g
    • Saturated Fat: 1g
    • Polyunsaturated Fat: 4g
    • Monounsaturated Fat: 3g
  • Sodium: 480mg
  • Total Carbohydrates: 28g
    • Dietary Fiber: 7g
    • Sugars: 2g
  • Protein: 9g