Chickpea "Toona"
Serves 4Prep 10 minCook noneTotal 10 min
Prep and cook times are estimates — every kitchen moves at its own pace. Optional 30 min chill.
All the briny, creamy, picnic-perfect vibes of a tuna salad sandwich — no tuna required. Mashed chickpeas, finely cut nori for that from-the-sea flavor, and a tangy vegan mayo dressing make this chickpea "toona" the ultimate quick lunch.
Pile it on toast, scoop it with crackers, or throw it over a salad. Budget-friendly, protein-packed, and ready in minutes.
Directions
- Dice the onion and celery and set aside.
- In a medium bowl, mash the cooked chickpeas with a fork. Optional: mash rough and leave it chunky — over-mashing turns it to hummus; varied texture is what reads as tuna salad.
- Add the soy sauce (or liquid aminos), vegan Worcestershire sauce, lemon juice, garlic powder, nutritional yeast, black pepper, salt, and finely cut nori. Stir to combine. Optional: add 1 Tbsp diced pickles or capers for the briny punch tuna salad traditionally gets from relish.
- Fold in the celery, onion, and vegan mayo. Stir until everything is well combined. Optional: chill 30 minutes before serving — the nori softens and the flavors meld; noticeably better cold.
