Vegan Chickpea Tuna Salad with Twist
A simple vegan chickpea tuna salad flavored with seaweed to give you the taste and aroma of the sea!
Servings 4 servings
Ingredients
- 14 or 15 oz canned chickpeas (drained)
- 14 oz can hearts of palm (diced)
- 2 teaspoon dulse flakes
- ½ teaspoon garlic powder
- ½ teaspoon dry dill
- 6 tablespoons vegan mayo
- ¼ cup minced red onion
- 2 teaspoons celery seeds
- 1 tablespoon dijon mustard
- dash(es) ume plum vinegar (to taste)
- ½ teaspoon salt (optional)
- ground black pepper (to taste)
- paprika for garnish
Instructions
- Place all ingredients into food processor and pulse until well incorporated. Be careful not to "over-blend". You can also use a potato masher to smash the chickpeas before stirring in other ingregients. Mixture should be chunky and creamy.
- Scoop desired amount of tuna salad mixture on top of a bed of greens. Garnish with a sprinkle of paprika. Enjoy!