VEGAN ‘TUNA’ SALAD
Here’s something for my vegan and vegetarian fans. It’s a little different for those of you who are meat-eaters, but I highly suggest you become brave and give it a shot! You will be surprised.
WHAT YOU NEED:
2 ½ cups (400g) chickpeas, drained
2 nori sheets
2 tbsp. vegan mayo (or tahini)
2 tbsp. lemon juice
1 cup (175g) sweetcorn, drained
1 small onion, finely diced
WHAT YOU NEED TO DO:
Place chickpeas in a bowl and mash them with a fork, leaving some bigger parts for more texture.
Blend the nori sheet in a high-speed blender until you get nori flakes. And add it to the chickpeas. Add the rest of the ingredients and stir until well combined.
Serve on its own, or a filling for sandwiches and jacket potatoes. Store in the fridge for up to 4-5 days.
Serves: 4
Prep: 10 mins
Cook: 0 mins
Nutrition per serving:
255 kcal
10g Protein
35g Carbs
9g Fats
