chunky chickpea “tuna” salad wraps
Chickpeas are my jam. Or garbanzo beans, if you must. (<--Just don't ask the husband about the second one because he won't know what you're referring to.)
I love how I can use them as is, for a dip (hummus is a given), or mash 'em up and turn them into burgers. They never disappoint me. Plus, ever since I started buying my own dried chickpeas, soaking them overnight, and then cooking them in huge batches on the stove, I've had a surplus of the legume to get me through the next Ice Age. Good problems, people.
Such a good problem that I decided to experiment with them one day and figure out how I could turn a chickpea into tuna. Because I'm not a magician, that didn't mean literally, but it was time to venture into the vegan world of no tuna salad through other means.
And just like that, I came upon a contender.
The trick to this formula lies in nori. It's become my secret weapon for adding superfood status to a meal without taking to the sea. It definitely transforms this salad in the best way possible. So let's wrap this convo up and get straight to the recipe. Ok, I apologize for the lame joke, but I couldn't contain myself. This recipe has been in my drafts for quite some time now.
CHUNKY CHICKPEA "TUNA" SALAD
Serves: 2-3 / Makes 3-4 large-sized wraps / Prep time: 15 mins
Inspired by: Oh She Glows
Ingredients:
2 cups cooked chickpeas (or 1.5 canned chickpeas)
1/2 cup bell pepper (any colour), diced (I used orange)
2 stalks of celery, diced
3-4 scallions, diced
1 garlic clove
1 tsp lemon juice
3 tbsp vegenaise (or other vegan mayo)
1 sheet of nori, torn into bite-size pieces
1/2 - 3/4 tsp dijon mustard
1/4 tsp sea salt
dash of pepper
Directions:
1. Place garlic clove in food processor and process until minced.
2. Next, place chickpeas into food processor, and process until coarsely chopped.
3. Next, add in all remaining ingredients: bell pepper, celery, scallions, lemon juice, vegenaise, nori, mustard, and salt, and pulse until combined (30 seconds to one minute).
4. Transfer to medium-sized bowl, add in pepper, then serve on toast or in a wrap with toppings.
My suggested toppings:
lettuce
tomato
avocado
sprouts
shredded carrot
The best thing about this tuna-less salad version is that still provides you with an assortment of nutrients, like: vitamins E, B2 (riboflavin), B3 (niacin), B5, and folate. Along with calcium, magnesium, manganese, phosphorus, potassium, and zinc. Chickpeas also aid in the absorption of other nutrients so make sure you jam pack these wraps with other plant goodness via my topping suggestions.
And hopefully I can spread my chickpea loving ways onto you!
Do you like chickpeas?
Do you cook them yourself or buy canned?
