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vegan, green comfort food, vegan tonijnsalade, vegan tunasalad

Grab a bite, miss tuna!

If we keep on going like we are doing now, fishing our oceans empty, we will have no fish swimming in the ocean anymore in a couple of years. God knows what will then happen to our planet earth..

The vegan tuna salad that I made is só ocean friendly even a tuna would grab a bite.

Taste the Ocean

Mix a few ingredients and you have a delicious, super healthy and skinny lunch on the table. With a touch of seaweed and some salty samphire you imagine yourself on the beach. Can you hear the seagulls?

Give it a go. Save the oceans!

Serves 2

  • 400 gram canned chickpeas

  • 1 tbs capers

  • 1 nori (dried seaweed)

  • 3 tbs tahini

  • 1 pickle

  • ½ stalk of celery

  • 1 tomato

  • ½ shallot

  • 1 tbs (vegan) mustard

  • ½ tsp sea salt

  • 2 vegan buns or bagels

  • some samphire

  • handful of pumpkin seeds

Drain the can of chickpeas and put the chickpeas in a bowl. Mash ¾ with a fork. Chop the capers very fine, do the same with the pickle, celery, tomato and the shallot. Add everything to the chickpeas.

Now add the tahini, the mustard and the sea salt. Cut the nori in small pieces and add to the chickpea mixture. Give it a stir.

Cut open the buns. Layer the bun with some samphire and devide the 'ocean mixture' over this. Finish with some chopped pumpkin seeds.

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