If you’re looking for a sea-food taste, don’t look elsewhere you’ve found the right place! With this No-Tuna chickpeas spread you’ll have the best sea-food experience ever!
It is super easy, super healthy, super tasty and is ready in 30 minutes or less. Absolutely no reasons to buy some industrial ready-to-use.
My favorite way to eat it is as a club sandwich with some crisps and alcohol-free cider. I usually use toasted sandwich bread buttered with spinach and some raw carrot shaves. The butter & the no-tuna taste remind so much of the sandwiches I was getting in France a while back!
No-Tuna Chickpeas Spread
Servings 4 people
Calories 170kcal
Ingredients
- 1 tin chickpeas drained & rinsed
- ¼ tsp baking soda
- 2 cup kale rinsed
- 1 red onion
- 1 sheet Nori [1]
- 3 tbsp veganaise
Instructions
- Place the chickpeas in a pot with enough water to cover them. Add the baking soda and bring to boil.Reduce the heat and let simmer for an extra 10 to 15 minutes.
- Chop the kale and the Nori sheet and coarsely minced the red onion. Place them in a mixing bowl.
- Once the chickpeas are tender enough to be mashed with a fork, remove them from the heat and rinse them. Then add them to the bowl with the chopped kale, Nori and onions.Roughly mash the chickpeas while mixing with the rest of the ingredients.
- Add the veganaise and mix together.
- Serve on a club sandwich bread with butter, spinach and shaved carrots.
Notes
[1] – If you miss the egg-mayo more than the sea-food taste you can replace the Nori sheet by 1/4 tsp of Kala Namak (Indian Black Salt) and voilà!