Ensalada de "atún" vegana de garbanzos

Ingredientes

• 1 (15-oz) can chickpeas (drained and rinsed)
• 1/2 small red onion (roughly chopped)
• 1/3 cup celery (chopped)
• 1/4-1/3 cup vegan mayonnaise (or tahini sauce)
• 2 small dill pickles
• 1 1/2 Tbsp lime juice (or lemon juice)
• 2 tsp Dijon mustard
• 1 nori sheet (crumbled into small pieces)
• 1 tsp capers ((optional))
• 1/2 tsp dried dill
• Salt and pepper (to taste)
• Bread slices (for serving)

Preparación

1. 1

   You can watch the video in the post for visual instructions.First, roughly chop the red onion, celery, and dill pickles, and transfer them to a food processor along with all the remaining ingredients.

2. 2

   Pulse the mixture about 8-12 times until it’s well incorporated but still has plenty of texture.

3. 3

   OR, if you don’t have a food processor, finely dice the veggies first, transfer the chickpeas to a medium-large bowl and roughly mash them with a fork or potato masher, then add in the remaining ingredients and stir to combine.

4. 4

   Finally, taste the vegan tuna salad and adjust any of the flavors (mayo, lemon/lime, mustard, dill, salt & pepper). Enjoy!