fbpx Print

Vegan “Tuna” Salad

  • Author: Kevin Smiley


2 ½ cups chickpeas, drained
2 nori sheets
2 Tbsp. vegan mayo (or tahini)
2 Tbsp. lemon juice
1 cup sweetcorn, drained
1 small onion, finely diced


Place chickpeas in a bowl and mash them with a fork, leaving some bigger parts for more texture.
Blend the nori sheet in a high-speed blender until you get nori flakes. And add it to the chickpeas. Add the rest of the ingredients and stir until well combined.
Serve on its own, or a filling for sandwiches and jacket potatoes. Store in the fridge for up to 4-5 days.

Notice: Undefined index: total_count_position in /home/nginx/domains/smileyspoints.com/public/wp-content/plugins/social-pug/inc/functions-frontend.php on line 46