Chickpea-based tuna alternative - fish and mercury-free, loaded with iron that tastes amazing in a vegan tuna salad!
- I have used mashed chickpeas for a protein, iron, and fibre-rich base.
- With natural, sugar-free coconut yoghurt mixed with miso paste for the vegan mayonnaise or use shop-bought vegan mayo if that's your thing.
- Ground black pepper and lemon juice are two flavours associated with seafood/fish, so these can help make something convincing.
- Finally, nori or flaked seaweed makes the most significant difference to the flavour of the tuna alternative, adding a distinctive taste of seafood.
- Cholesterol-free and low in saturated fat
Vegan Chickpea Tuna Mayo
Speedy and tasty, this chickpea tuna recipe will be ready in minutes, boasts high vitamin and mineral content and avoids the cruelty, cholesterol, mercury and dense fats associated with seafood.
- 400g Chickpeas
- 4tbsp natural, sugar-free coconut yoghurt
- 1tbsp miso paste
- 1tsp apple cider vinegar, raw and organic if possible
- 1/2tsp ground black pepper
- 1 nori sheet (1tbsp)
- Add all of the ingredients to a large bowl and use a potato masher to mash the chickpeas into a tuna-like texture. If you are using nori, make sure to crumble, or finely chop it before mashing the ingredients together.
- Nutrition per serving (this is just for the vegan tuna):
- Protein: 13g
- Iron: 4mg
- Fibre: 11g
- Calories: 322
- Potassium: 438mg
- Sodium: 10%
- Trans Fats: 0mg
- Cholesterol: 0mg