Chickpea "Tuna" Salad

Although I gave up meat in 1998, I spent over a decade as a "pescatarian" still eating fish. It's difficult for me to rationalize now, but this included my fair share of tuna salad while living in that limbo period. As does much of the Western world, I ate it in sandwiches, salads, and even on its own.

So being without it for five or six years after turning vegetarian and then vegan, I was so excited to try fish-free soy-based tuna a couple times. That is, until I discovered another version made with chickpeas. I was pumped that it tasted closer to the real thing!

Yum!

Considering the many incidents in which I burnt the pan and set off the smoke alarm, I am not the most eager when it comes to cooking. But I looked online if there was an easy way to make it myself and, lo and behold, "chickpea tuna" is now one of my staple meals. Now I have adapted the recipe and made it so many times, I have lost count.

Before going vegan, I never even bought or ate chickpeas and now I regularly stock up on them. Organic, low sodium and on sale? Even better! It helps that this recipe is quick to throw together, requires minimal ingredients, and is both nutritious and delicious. Plus, eating a can of chickpeas is a good way to reduce some carbo-loading.

Ingredients:

• Can of chickpeas (350 to 500 mL)
• 2 tsp (approx.) vegan mayo
• 1-2 tsp (approx.) lemon juice
• Pinch of sea salt and pepper

Directions:

1. Drain and rinse a can of chickpeas (Yves are good because they tend to be softer).
2. Use a potato masher for easy clean-up and a small arm workout to get a tuna-like consistency.
3. Add vegan mayo to the chickpeas at your discretion (I like Earth Balance Chipotle for extra flavour), usually about 1/2 tablespoon.
4. Squeeze half of a lemon, approximately a teaspoon.
5. Sprinkle sea salt and pepper, then keep mashing (chickpeas will be even softer now with the additions) and mix everything around together. 

Tip: I always start with less mayo, lemon juice, salt and pepper and add more as needed.

For added taste and textures, you can mix in diced celery, red pepper, pickles, onions, garlic, and even some nutritional yeast. I put that stuff in everything!

Use the finished product in salads and on sandwiches, or melt vegan cheese on top for "chickpea tuna melts". Or serve as is. To yourself. With a fork.

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