Chickpea “Tuna”

Sometimes I just think about a recipe all morning and can’t wait to get home to create it.

Been up since 5 am for no apparent reason simply the fact that I now have a little bird friend outside my bedroom window whom chirps so loud I believe he/she does it purposely. Well when I woke up that early I thought about this recipe and wish I could have made it at 5 am, but a vitamix is crazy loud and making this would not have been appreciated by my neighbors in my apartment building.

This is super easy to make with minimal ingredients which is wonderful for those of us who food shop on a tight budget. All of my recipes are budget friendly recipes.

Hope you enjoy this as much as I do. Feel free to be an active follower and if you create one of my recipes let me know if you enjoyed it. It’s rare I get feedback if people actually enjoy the recipes I post. People in the real world love my food so I guess I’m doing something right with food prep!

Recipe:

1 can chickpeas

2 to 3 tbsps vegan mayo

1 to 2 tbsp filtered water to blend

1 tbsp lemon juice

1/3 tsp onion/ garlic powder

Sea salt/ pepper to taste

1 pack of dried seaweed or 3 sheets of nori wrap

Directions:

Drain the chickpeas and save the brine to use as an egg replacement for baking.

Add all the ingredients to a high speed blender and blend to combine into a creamy dip consistency.

If you want more texture to the ” tuna” then save about 1/4 cup of the chickpeas and slightly mash with a fork then fold it into the creamy portion made in the blender.

Once blended you can eat it how you choose. I decided to add it to gluten free pasta which was so so good!

Enjoy!

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