Vegan 'Tuna' Salad

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Servings: 4 Prep: 15 min Low Carb Pescetarian Vegan Vegetarian High Powered Blender Homestyle Lunch Box Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

1 small onion 15 ounces cooked chickpeas 6 ounces can sweet corn 2 nori sheets 2 tablespoons vegan mayonnaise, or tahini 2 tablespoons lemon juice

Instructions

1. Peel and finely dice onion. Drain and rinse chickpeas. Drain corn.

2. Place chickpeas in a bowl and mash them with a fork, leaving some bigger parts for more texture.

3. Blend the nori sheets in a high-speed blender until you get nori flakes. Add it to the chickpeas.

4. Add remaining ingredients and stir until well combined.

5. Store in the fridge for up to 4-5 days.