Meatless Monday’s: Vegan ‘Tuna’ Salad

Dive into an ocean of flavor with our Vegan 'Tuna' Salad! This delightful plant-based twist on a classic favorite brings the sea to your table without any fish. Imagine creamy mashed chickpeas mingling with the briny goodness of nori flakes, creating that perfect tuna-like taste. Toss in some zesty lemon juice, crunchy sweetcorn, and finely diced onion, all bound together with rich vegan mayo. Whether you're scooping it onto a sandwich, stuffing it into a jacket potato, or enjoying it straight from the bowl, this Vegan 'Tuna' Salad is a refreshing, protein-packed delight that’s sure to make your taste buds sing.

What You Need

Ingredients:
2 1/2 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

Directions

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 as a filling for sandwiches and jacket potatoes. Store in the fridge for up to 4-5 days.
Makes 4 servings.

Calories per serving: 255
Fats per serving: 9 grams
Protein per serving: 10 grams
Carbohydrates per serving: 35 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.