I used to love a good tuna sandwich back in the day. It's one of the few things I missed when I transitioned into a plant-based diet. I played around with a couple recipe variations but ultimately settled into this one because it is easy to throw together and really satisfies my cravings. Spread it over some toasty bread with a piece of tomato, you'll be in heaven!
1 BPA-free can chickpeas
2+ tablespoons plant-based mayo
1 teaspoon kelp granules*
1 teaspoon dijon mustard
Hefty pinch of coarse salt
1 celery stalk
*Kelp is sold in many different forms, make sure to purchase the granules for this recipe.
Rinse the chickpeas before adding them into the food processor. Add in the plant-based mayo, kelp granules, dijon and salt. Pulse until well incorporated. Taste and add in an additional 1/2 tablespoon of plant-based mayo if necessary.
Cut the celery stalk lengthwise before dicing it into tiny pieces.
Transfer the mock tuna into a bowl, mix in the celery pieces.
Serve as you would regular tuna, over a bed of baby greens or in a sandwich with a tomato slice.
Search by Ingredient: