Chickpea tuna is a delightful bean dip variation. The seaweed gives it that taste of the sea you may be craving, while the celery and carrots give it a nice crunch. Use it as a sandwich spread or to top salads to turn them into a filling meal. –Matt
- In a medium salad bowl, mash chickpeas, mayo, and salt with a potato masher or fork.
- Fold the chopped vegetables into the chickpea mash.
- Add liquid from pickle jar as needed to reach desired consistency.
Makes 3 servings.
Nutrition Content per Serving
256 calories • 38 g carbohydrate (3 starchy vegetables) • 11 g protein
(1 protein) • 7 g fat (~1/2 cup vegetables) • 11 g fiber • 2 mg iron • 99 mg calcium • 1 mg zinc
1 15 oz can chickpea, drained
2 tbsp vegan mayo
1 tsp salt
1 sheet seaweed (e.g., nori)
2 celery stalks, chopped
2 carrots, chopped
1/4 small red onion, finely chopped
1 pickle spear, chopped
Pickle jar liquid, as needed
This is a recipe from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performanceby D. Enette Larson-Meyer and Matt Ruscigno.