15-ounce cans chickpeas, drained and rinsed
1-2 sheets nori, finely chopped or blended, optional, for a fishy flavor
4 tablespoons dill pickle relish
1/4 cup celery, chopped small
1/4 cup diced red onion, optional
1/2 cup Vegan Mayo
2 tablespoons soy sauce, or tamari for gluten-free
few shakes black pepper
salt, to taste
1. In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed.
2. If using nori for a fishy flavor: Finely chop 1-2 sheets of nori, or use a blender/food processor to chop it up into very small pieces. I found it easiest to simply chop it up with a sharp knife on a cutting board.
3. To the bowl with the chickpeas, add the nori, pickle relish, celery, onion, mayo, soy sauce and black pepper. Stir well to combine and add salt, to taste.
4. Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together. You can also enjoy it right away.
5. Serve on sandwiches, with crackers, on salads on make a tuna melt with some vegan cheese. Enjoy!
6. Leftovers: Keep chickpea tuna in a covered container in the refrigerator for 4 days.
1. If you don’t want any fishy flavor, just leave out the nori. I like it both ways!
2. For gluten free, use tamari instead of soy sauce.
3. Nutritional information is for the vegan tuna only, not including bread or whatever you serve it with.
4. For vegan tuna melts, spread vegan butter on two slices of bread. Add some tuna and a slice of vegan cheese, then pan fry until warm.