An Ashram favorite, this mock tuna recipe was recently requested by our readers. Vegan and gluten-free, this dish is a guaranteed table-pleaser for all. You can guiltlessly indulge in this delicious, karma-free comfort food!
Chickpea Tuna Recipe
Makes enough for 6 sandwiches
- 1 large carrot
- 1 rib of celery
- 2 cups chickpeas
- 1/2 cup sunflower seeds
- 1/3 cup vegan mayonnaise
- 1 tsp apple cider vinegar
- 1 tbsp kelp
- Salt and pepper to taste
Use a food processor to chop the carrot, celery, and sunflower seeds (aim for small cuts, not a puree). If no food processor is available, thinly dice the carrot and celery, and roughly cut the sunflower seeds. Smash the chickpeas until roughly 70% of the chickpeas are mashed. Some whole chickpeas should be left. Transfer to a bowl and add the veggies and sunflower seeds.
Add vegan mayonnaise, vinegar, kelp, salt, and pepper. Add extra kelp for more ‘tuna’ flavor. Mix well and refrigerate. Serve on gluten-free bread with toppings of your choice—lettuce, tomato, onion, mustard, and relish are good choices—for a delicious mock-tuna sandwich.
Adapted from the cookbook Isa Does It: Amazingly Easy, Wildly Delicious, Vegan Recipes for Every Day of the Week
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