There’s magic in a humble can of chickpeas!
A recipe for the bean and a recipe for the liquid…
Try this for a fish-friendly taste of the ocean. Use as a sandwich or wrap filling, or as a dip. The seaweed is a must, it’s what gives this dish the kiss ‘o the sea.
1 15 oz. can chickpeas, rinsed and drained
¼ finely minced celery
¼ cup finely minced onion
1 tablespoon ground seaweed or seaweed granules (e.g. wakame, dulse, hijiki, kelp)
1-2 tablespoons lemon juice
Spike, seasoning salt, pepper to taste
½ cup vegan mayonnaise (e.g. Vegenaise, Just Mayo, Trader Joe’s brand, Earth Balance, Whole Foods 365)
Mash all together with a fork or toss it all into a food processor and pulse a few times to combine, but not make a paste. Add pickles or whatever else you would usually add to your tuna salad.