Vegan Tuna Salad
Serves: 4
Prep: 10 mins
METHOD:
Place chickpeas in a bowl and mash them with a fork, leaving some bigger parts for more texture.
2. 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.
3. Serve on its own, or a filling for sandwiches and jacket potatoes. Store in the fridge for up to 4-5 days.
INGREDIENTS:
2 ½ 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
