NO-TUNA CHICKPEA SALAD LETTUCE BOATS

I am currently addicted to this chickpea salad.  There are many variations of vegan tuna salad recipes out there.  I have tweaked them to come up with this one which I think is just right!

Tuna was a favourite of mine from the time I was a little girl.  Tuna sandwiches, tuna pasta salad or tuna casserole it really didn’t matter how it was served up I just wanted it in my tummy!  For me one of the hardest things to give up since embarking on my vegan journey has been fish.  This recipe is even better than any tuna salad I had ever had.  

Other than the benefit of it being full of protein and fiber this recipe is also quick and easy to make.  You can use canned chickpeas or you can cook them from dried depending on your preference.  I used canned for this recipe to make it quick to throw together.

In just a few simple steps a little voice in your head will start yelling “Get in my tummy!!!!”

First add the chickpeas to your food processor and give it a couple pulses.  This is just to chop them up a bit.  

The next step is to finely dice the red onion and two magical ingredients which make this salad irresistible to me; capers and dill pickles.  This recipe uses tahini instead of vegan mayo to add the creaminess we crave  with good tuna salad.  Tahini is a complete protein and is full of vitamins and healthy fat. 

Put all of the ingredients into a medium-sized bowl and mix together.  Pop this into the fridge for about 10 minutes to hang out and let the flavours develop.

Scoop the mixture on top of washed and dried romaine lettuce leaves.  I like to add some microgreens on top for an extra nutrition boost.  The microgreens mixed I used in this recipe was a mix of broccoli, pea, mung, lentil and cabbage greens.

I bet this will soon be one of your favourite things to make and eat too!