Vegan ‘Tuna’ Salad

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Vegan 'Tuna' Salad

Martine Chin
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad
Servings 1
Calories 1053 kcal

Ingredients
  

  • 2 1/2 cups chickpeas drained, 400g
  • 2 nori sheets
  • 2 tbsp vegan mayo or tahini
  • 2 tbsp lemon juice
  • 1 cup sweetcorn drained, 175g
  • 1 small onion finely diced

Instructions
 

  • 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.

Nutrition

Calories: 1053kcalCarbohydrates: 159gProtein: 43gFat: 31gSaturated Fat: 3gSodium: 197mgPotassium: 1689mgFiber: 37gSugar: 32gVitamin A: 776IUVitamin C: 36mgCalcium: 226mgIron: 13mg
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Posted in Dairy-Free, Freezer Friendly, Gluten-Free, Lunch, Quick, Vegan

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