Happy Sunday everyone! I know it’s been a while since I’ve made a post but if you have been following my on my social media platforms (which you should, all the links are in the side bar), you would know that I just recently moved to Seattle! Yes, I’m back for a more permanent stay now since I’ve accepted a full-time job here. It’s been a bit hectic with moving and getting into a regular routine but once I’m fully settled, I’ll be back on a regular uploading/posting schedule.
Since moving and starting work, I’ve had a lot less time to spend in the kitchen, so I’m always making food that is fast to prepare but also delicious. One of my go-to recipes is my chickpea tuna salad that is great to serve on bread as a sandwich, or simply by itself. Most of these ingredients you might already have in your fridge and pantry, so it’s great to throw together when you’re in a hurry or just feeling lazy. I know a lot of people aren’t into the fishy flavour that normal canned tuna has, so this is great for those who might be picky eaters, or if you’re looking to cut down on meat/fish. This can be prepared the night before work or school so all you have to do is pack it up in the morning and take it on-the-go!
Chickpea Tuna SaladPrint Recipe
- 1 can of strained and rinsed chickpeas that have been packed in water
- 2 tbsp of vegan mayo
- 2 tbsp of lemon juice
- Pinch of salt
- Pinch of pepper
- 1 stalk of chopped celery
- Half of a small red onion finely chopped
In a bowl, pour in your chickpeas, mayo, lemon juice, and seasonings. With a potato masher or fork, begin to mash the chickpeas, breaking them apart. If you have time or want to, you can first remove the skins off the chickpeas, but I leave them on since I'm lazy. Try to mash them till they resemble flakey tuna, or keep it chunky for more texture.
Next, stir in your celery and red onion until well combined. You can serve your tuna over leftover pasta, toasted bread, or as is!