Blessed be the chickpea! Listen here chickpeas are the most versatile legumes I’ve ever met, you can make them into anything: hummus, curry and apparently tuna salad. I absolutely love tuna salad but as I’ve been making the transition of limiting my meat/seafood intakeI have to admit, I do miss seafood.

When I found out that I turn chickpeas into tuna salad with just a little seasoning I jumped at the chance. All it takes is a few simple ingredients and your cravings for seafood are cured! Check out this quick recipe below:

Ingredients:

• 1- 15oz can of chickpeas
• 1/4 cup of Hellman’s vegan mayo
• 2 tablespoons of Nori Furikake (Trader’s Joes)
• 1 tsp salt
• 1 tsp black pepper
• Sliced tomato on the vine
• Spinach or leafy lettuce
• Vegan bread roll

Method:

• Rinse and drain chickpeas in a colander- be sure to take off the chickpea skin
• Smash chickpeas with a fork until smooth- I prefer to have little chunks but this is completely up to you
• Add mayo to chickpeas- remember you can add more or less mayo but I prefer a creamy tuna salad so I tend to add more mayo
• Season chickpeas with nori furikake seasoning, salt and pepper
• Combine all ingredients until well mixed
• You can chill the tuna salad before eating or enjoy on the spot
• Spread tuna on vegan roll
• Add tomato and spinach on top

ENJOY!