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Vegan “Tuna” Salad

  • Author: Kevin Smiley
  • Yield: 4 1x



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.