Chickpea of the Sea – Vegan, Easy, Tasty

Why Chickpea of the Sea

We have been making chickpea of the sea a lot recently and loving every single bite of it. Back in the days, when I was a meat-eater/omnivore, I used to love tuna fish sandwiches. I could devour them for breakfast, lunch, and dinner. Little did I know – or wanted to know – the devastation behind the tuna I was about to eat and how toxic it was to my body.

While I happily gave up eating tuna and other sea life on my journey to veganism, I was pleasantly surprised to discover recently the chickpea of the sea recipe. At first, I did not think it could possibly taste like tuna fish, but since I love chick pea in any form (except raw), I thought to give it a try. And I am glad I did!

The recipe

This recipe became a staple food in my household. I love it. Rob loves it. Our vegan friends love it. My omnivore friends love it too! And everyone is impressed with how much it does indeed taste like tuna fish sandwich. The texture reminds me a lot about the tuna fish sandwich and the taste is amazingly close to the tuna fish sandwich taste. Except it has no toxins, heavy metals or cruelty in it!

To make our sandwiches, I follow this recipe. And as always, being the typical me, I would loosely follow the proportions the first time around, and then make it my own on the following tries!

The Ingredients

Makes 2 to 4 sandwiches.  Adapted from The Kripalu Cookbook.

1 (15.5-ounce) can chickpeas, drained and rinsed (I normally cook the dry beans, I never used the canned ones. Not yet)
1/4 cup mayonnaise (vegan alternative)
1 tablespoon whole grain mustard
1 1/2 tablespoons umeboshi vinegar (if you don’t like salty foods, be careful, this vinegar is salty)
2 teaspoons celery seeds
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
2 to 4 slices whole grain or artisan-style bread
2 to 4 lettuce leaves, washed and dried well (if you wish to serve the dish on the lettuce leaves. I normally just make sandwiches)

And be sure to crush in some dried seaweed or nori sheet to put it over the top!

How I make this recipe

Before I cook the chickpea, I normally soak it for several hours or overnight – this cuts down the cooking time quite a bit. I mash the chickpea in a manual food processor and afterwords I just add all the ingredients and mix them in. That’s it! Super easy, quick, and tasty. Garnish it with anything you would if you were to make a tuna sandwich. Sometimes we would make a “tuna melt”, sometimes we would just top it with vegan cheeses or avocado. And for us, always tomatoes, on the side or as part of the sandwich. 🙂 Enjoy and be sure to let us know how do you like it!

 

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