Hey there! It’s Sunday afternoon when I am writing this post. I’ve had a massive week this week, the biggest so far, to be exact! Before I share this Chickpea tuna recipe with you, let me tell you about my weekend. We haven’t done any markets for a long time, because we came to a conclusion, it’s too much work and me and Tom (my fiance) are both flat out busy with work all the time. Tom is always helping me with the markets, which makes my life much easier! This weekend, however, we decided to attend to celebration of local produce and businesses, Winterfeast/ Bundy Flavors Festival. With all the raw cake slices I made for the markets and for my stockists this week, I counted I made approx. 1200 slices! That’s a lot of cake! I am super excited people are loving my product and it made me super happy to meet so many new people this weekend and all my old regular customers. I also met so many people, who love my product, but who I haven’t personally met before. We also ended up selling out TWICE at the markets! Tom had to go get more cakes to sell. Needless to say, the weekend was very rewarding! Hope your weekend was amazing as well and you got up to something fun and exciting.
When you read the title of this chickpea “tuna”, I hope you figured out this is vegan recipe, like all my other recipes. I named it chickpea tuna, because it actually tastes like tuna salad. It’s amazing! Real tuna fish is unethical, not to mention downright dangerous to consume. Have you ever wondered why seafood is not very recommended when you are pregnant? Because it can contain dangerously high amount of mercury. Why would you consume that even if you weren’t pregnant?! Especially when you can have delicious and healthier vegan version, chickpea of the sea! You can use shop bought vegan mayonnaise or tartar sauce to make this recipe, or make your own vegan mayonnaise using my recipe or your own recipe. I used store bought tartar sauce to make this and it is so tasty. This chickpea tuna is amazing in a sandwich or a burger, with salad or as a side dish.
1 can of chickpeas, drained
1/4 cup vegan mayonnaise or tartar sauce
1 tbsp mustard
1/4 cup celery chopped
2 tbsp shallots, chopped
2 tbsp fresh dill, chopped
1/2 sheet nori seaweed, crushed (optional)
- Place all the ingredients into a food processor and pulse until well combined and chickpeas are slightly broken down.
- Taste and adjust the seasonings. Serve and enjoy!