Makes 4 sandwiches
This doesn't really taste like tuna but it's damn good.
1 15-ounce can chickpeas, drained and rinsed
1-2 sheets nori, finely chopped or blended optional, for a fishy flavor
3 tablespoons dill pickle relish
1/2 cup celery, chopped small
1/2 cup diced red onion optional
1/4 cup Vegan Mayo
1-2 tablespoons soy sauce, or tamari for gluten-free
few shakes black pepper
salt, to taste
In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed.
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. It's also possible to just crumble it with your hands.
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.
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.
Serve on sandwiches, with crackers, on salads on make a tuna melt. Enjoy!
Leftovers: Keep chickpea tuna in a covered container in the refrigerator for 4 days.
Calories: 210 plus whatever bread you put it on.