This recipe has QUICKLY become a staple in my house (and for so many of my friends!).
It's gotten the seal of approval from everyone that I've made it for, and so many of my friends have made it themselves and fallen in love with it. It has the taste and texture of tuna (without the fishy taste - although you can add shredded nori if you like that), and it's so simple to make.
This recipe is different than many others because it doesn’t use vegan mayo (because I hate mayo haha). It makes it fresher and lighter (and more delicious, in my opinion).
I eat it on toast with sliced cucumbers and it's so good. It's insanely simple to make, and it makes a large enough batch that you can keep it in the fridge for sandwiches throughout the week. This would also taste great on salads. And let’s be real, the most common way I eat it is straight from the bowl.
2 cans of chickpeas (drained) and mashed with a fork
1 cup of celery (diced)
1/2 a red onion (diced)
5 pickles (diced)
3 tbsp sunflower seeds
3 tbsp tahini
2 tbsp mustard
2 tsp of maple syrup
the juice from half a lemon (optional)
salt and pepper to taste
Mix it all together, and enjoy - that's it!