This vegan chickpea "tuna" recipe is a quick and easy take-to-work lunch recipe. It's great wrapped in pita, with crackers, in an avocado or in a sandwich.
1 can organic chickpeas
1 tbsp spicy brown mustard
1 tbsp agave syrup
¼ cup diced red onion
¼ cup celery
¼ cup shredded carrots
¼ cup cucumber
¼ cup relish
1 tbsp sunflower seeds
2 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh dill
3 tbsp vegan mayo
2 slices of spelt bread
Tomato for topping
1 handful of arugula
Celtic sea salt and black pepper to taste
Mash garbanzos to the desired “tuna” texture.
Add vegan mayo, spicy brown mustard, relish and agave syrup to mixture.
Fold in vegetables, herbs, sunflower seeds, Celtic sea salt and pepper.
Toast spelt toast or cut avocado in half.
Assemble arugula on top of toasted spelt bread or avocado.
Top with sliced tomato and other favorite veggies.