Isobel Pankhurst has been a vegetarian for a number of years now, and while she doesn’t miss meat, she does sometimes miss fish. So when she stumbled upon a recipe for chickpea tuna, she knew she had to try it
Having turned vegetarian a few years back, it’s been ages since writer Isobel Pankhurst has had fish, but that hasn’t stopped her from seeking out tasty alternatives. So when she stumbled upon a recipe for chickpea tuna, she knew she had to give it a go – and as a lifelong fan of chickpeas, she was thrilled they’re finally getting the recognition they deserve as a ‘superfood’.
The recipe, which Isobel discovered on Loving It Vegan, required quite a few ingredients but was incredibly easy to whip up, needing no cooking and just a mixing bowl and potato masher. Isobel already had most of the ingredients at home, but this dish could potentially be a bit pricier if you need to buy everything separately.
Fortunately, the only items she needed to pick up from the supermarket were the nori sheets, capers, and dijon mustard, reports the Express.
After combining all the ingredients (except the mayonnaise) in a mixing bowl.
Isobel spent about 5-10 minutes mashing them together, then simply popped it in the fridge for later use.
The first outing for this chickpea tuna was in spicy tuna rolls, which were scrumptious, largely thanks to my partner’s sushi-making prowess – a skill she sadly lacks.
Then, the following day, she and her partner used it to make lunch, and that’s when Isobel added some vegan mayonnaise into the mix. While her partner chose to have his in a sandwich, Isobel opted to serve hers in avocado bowls.
Chickpea tuna recipe
Ingredients
- One can of chickpeas
- 60g vegan mayonnaise
- One nori sheet, finely chopped, or some flakes
- Finely chopped red onion
- One tablespoon of lemon juice
- Ten finely chopped capers
- 1/2 teaspoon of garlic powder
- One tablespoon of nutritional yeast
- One tablespoon of tamari or soy sauce
- 1/2 tablespoon of Dijon mustard
- 1/2 teaspoon of white vinegar
- Salt and black pepper, to taste
Method
Begin by draining and rinsing the chickpeas, then mash them together in a mixing bowl.
Next, add the mayonnaise, nori sheets, red onion, lemon juice, capers, garlic powder, nutritional yeast, tamari, Dijon mustard, white vinegar, salt, and pepper, and combine with the mashed chickpeas, mashing further if necessary.
Give the chickpea tuna a taste test, adding more seasonings if required. You can then serve it immediately or pop it in the fridge for later.
