Ingredients:

  • 15 oz (425g) can chickpeas, drained and rinsed
  • 3 tbsp (15g) red onion, finely diced
  • 2 stalks (60g) celery, finely diced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/3 cup (80g) vegan mayonnaise
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5g) Dijon mustard
  • 1 sheet (3g) nori seaweed, finely crumbled
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) black pepper
  • 12 slices toasted bread

Instructions:

  1. Place the rinsed chickpeas in your mixing bowl. Note: Make sure they are well drained so the salad isn't watery.
  2. Use your potato masher to press down until about 70% of the chickpeas are crushed into a coarse paste, leaving the other 30% as whole beans.
  3. Fold in the diced red onion, celery, and parsley. Note: Gently stir so you don't smash the fresh veg.
  4. Stir in the vegan mayo, lemon juice, and Dijon mustard until the mixture is creamy and well combined.
  5. Crumble the nori sheet directly over the bowl using your fingers. Note: This creates a speckled look throughout the salad.
  6. Sprinkle in the garlic powder, salt, and pepper.
  7. Stir gently until the seasonings are evenly distributed and you see the green nori flakes.
  8. Taste the mixture. If it feels too heavy, add an extra squeeze of lemon juice for brightness.
  9. Scoop a generous amount of the salad onto your toasted bread to assemble your vegan chickpea tuna salad sandwich.