Vegetarian Chickpea Tuna Salad – Mock Tuna

I’m not vegan or vegetarian, but I absolutely love many plant based recipes. (I’ll always be a champion for tofu but that’s another post)

This is not a new recipe but my version of it, a mock tuna salad that still has that fishy vibe and supremely satisfying. Miso and roasted nori bring the funk, and mashed chickpeas give it substance.

Make this recipe vegan by subbing for vegan mayo. You can use unsalted nori if you don’t have the seaweed snacks, I just like that they come pre-seasoned. You’ll just need to add more salt or miso!

What you need:

1 can (540 ml) whole chickpeas, drained

4 tbsp mayonnaise (I like Kewpie)

1/2 tbsp red miso paste

5 gram pack of roasted, salted seaweed snacks, crumbled

1/2 tsp salt and pepper

Drain the can of chickpeas and transfer to a large bowl. Mash with a fork or potato masher until only a few chunks remain

Add mayo, miso, crumbled seaweed, and a good pinch of salt and pepper. Taste and add additional seasoning if required, sometimes miso can vary in salinity.

Serve with crackers, on bread or as a hearty dip!

Enjoy!