Would you believe me if I told you that you can turn a can of chickpeas into tuna? Okay, not actual tuna of course but it tastes pretty close. Growing up, one of the easiest lunches I knew how to make was a simple tuna sandwich. Sadly, when I transitioned to a plant-based diet that was no longer an option. When the plant-based “experts” of the internet recommended using chickpeas as a replacer for tuna, I had to try it. Suffice it to say, my tuna-less “tuna” salad came out great! You can eat it on a bed of spinach, by itself, or on a slice of bread like I do; either way, it will taste yum lol. This is one of my go-to lunches, and because I make it allllll the time it was obvious that I had to share it with you. If you’re looking for a quick and easy sandwich filler for #meatlessmondays or just in general, you’ve come to the right place!
What You’ll Need!
1 can (15oz) Chickpeas (Rinse & Drain)
1 Carrot (Shredded)
1 Small Red Onion (Diced)
3 Stalks of Celery (Diced)
2 1/4 tbs of Veganaise
1 tsp Yellow mustard
1 tsp Ketchup
Old Bay Seasoning
Optional: Basil and Avocado
Let’s Make It!
- Finely chop your celery and onion then set aside.
- Add 3/4 of the can off chickpeas, veganaise, ketchup, and mustard into your blender, blitz until almost smooth.
- In a bowl, mix contents of the blender with the remainder of uncrushed chickpeas, spices, cilantro, onions, shredded carrot, and celery.
- Garnish and serve. Easy right!?