one girl’s perspective on life, neopaganism, veganism, politics, books, films, and… stuff.

(Wow, it has been a while since I posted any recipes on here, hasn’t it?) So this recipe is inspired by the many vegan “mock tuna” recipes lurking out there on the Internet. It doesn’t taste anything like tuna, but it’s certainly delicious in its own right!

Ingredients:

  • 1 can chickpeas (approx. 420g)
  • c. 1/4 cup mayonnaise (I use Praise 97% Fat Free, yes it’s vegan!)
  • 1/2 – 1 tsp kelp powder (depending on personal preference)
  • 1 tsp lemon juice
  • Pepper and salt to taste
  • (Optional) 1/4 sheet toasted nori

Method:

  1. Drain, but don’t rinse the chickpeas – I find they retain more flavour this way.
  2. Mash the chickpeas roughly.
  3. Add mayonnaise and mix thoroughly, adding more mayonnaise if required. Hint: you want the chickpeas to have the consistency of a thick paste, but without the mayonnaise flavour becoming too overwhelming.
  4. Add the kelp powder a small amount at a time, mixing thoroughly and tasting to ascertain personal preference. Note that a little kelp powder goes a long way, so don’t overdo it!
  5. Add the lemon juice, salt and pepper (if desired), and finely crumble/grind the nori. Mix well.

Serving suggestion: I typically eat this in pita bread, with a little extra mayonnaise on the top, topped with very liberal amounts of rocket and baby spinach. It’d probably make an awesome sandwich filling too. If you use this recipe, let me know how you served it up!

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Comments on: "Recipe: Vegan Chickpea Spread" (1)

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