How To Make CHICKPEA “Tuna Fish” – ft. Artichoke | Simple Vegan Recipe

This is an incredibly easy vegan tuna fish recipe that you can put on just about anything: sandwiches, salads, tuna melts, ect. Use it as you would tuna fish, and it’s a great substitute. (Copyright That Vegan Nephew 2021).

INGREDIENTS

For the Chickpea-Artichoke Tuna
▢1 can chickpeas, drained, rinsed and dried
▢½ teaspoon olive oil
▢½ heaping cup pecan halves, or sunflower seeds
▢2 ½ tablespoons vegan mayo, like Veganaise
▢1 tablespoon lemon juice
▢2 teaspoons vegan Worchestire sauce
▢Dash of salt & pepper
▢½ cup finely shredded artichoke hearts, from a jar

For the Dijon Dressing
▢¼ cup olive oil
▢2 tablespoons white wine vinegar
▢2 tablespoons smooth dijon mustard
▢2 teaspoons capers, with brine
▢½ teaspoon dried thyme
▢Some salt & pepper

For the Salad
▢3 – 4 cups spinach, or other mixed greens
▢1 avocado, quartered, as garnish
▢Some tomato slices or cherry tomatoes, as garnish
▢Some additional artichoke hearts, as garnish
▢Some niçoise olives , as garnish

INSTRUCTIONS

In a skillet over medium-low heat, briefly toast the chickpeas in ½ teaspoon olive oil for 3 – 4 minutes, until slightly more soft and creamy.

Transfer the chickpeas to a food processor along with the heaping ½ cup of pecan halves. Pulse the two together just until no pecan halves or chickpeas remain whole.

Transfer the pulsed chickpeas and pecans to a large mixing bowl, and then add the vegan mayo, lemon juice, vegan Worchestire sauce, and dash of salt and pepper. After that, with a fork finely shred about ½ cup artichoke hearts and combine them with the chickpea tuna mixture until everything is cohesive.

In a small mason jar or container, add all the dressing ingredients together, screw or snap on a lid, and shake until well combined. You can also just whisk it well.

Assemble the chickpea-artichoke niçoise salad by laying down a couple cups of the greens, followed by the garnishes and chickpea tuna, and then a moderate dribble of the dressing!