Here’s a vegan version of a break-fast staple (which your reluctant friends might even be eager to try): vegan tuna fish. When you delicately mash up garbanzo beans, it turns into a flaky, yet hearty option to put in between two slices of bread. It’s quite tuna fish-like. The final product is a delicious meal that you won’t feel guilty about overeating.
- 1 15-ounce can chickpeas
- 2 or 3 tablespoons vegan mayonnaise (or more to taste)
- 1 teaspoon kelp granules (or some other ground up seaweed, like nori, arame or dulse)
- 1 tablespoon fresh lemon juice
- ¼ cup red onion, chopped
- Salt to taste
- Optional and alternative ingredients: Old Bay seasoning, smoked paprika, black pepper, chopped carrots, chopped celery, chopped capers, unsweetened dill relish, mustard, vinegar (apple cider or umeboshi), soy sauce, garlic powder, onion powder and/or nutritional yeast
- To serve: sandwich bread, tomato slices, lettuce and/or any other sandwich toppings
- Rinse and drain the chickpeas. Roughly mash chickpeas with a fork, potato masher or food processor; don’t mash too finely—you don’t want hummus. Mix the mashed chickpeas with the other ingredients. Spread between two slices of bread, with tomato, lettuce and any other sandwich toppings you prefer. It’s best served chilled.