Vegan Chickpea Tuna Salad
3 cups cooked chickpeas (1-28oz can, no sodium added)
2 to 3 tbsp red onion, (or to taste)
2 to 3 celery stalks (approx. 1/2 cup)
1 cup of olives
2 tbsp nori seaweed flakes*
1/2 tsp freshly ground black pepper
1/2 cup Cashew Sour Cream
sea salt, to taste
See Instructional Video
For this recipe, you will need one 28-ounce can of chickpeas (also
called garbanzo beans) or two smaller cans. Alternatively, you can cook
your own, which is even better. If using no-sodium added canned, drain
and place into a large bowl.
Using a pastry cutter, potato masher or a fork, mash the chickpeas to
break them up.
Next, finely dice the onion, celery and olives and add them to the
chickpeas. Add the nori flakes, and pepper and mix to combine.