You probably won’t fool any tuna lover with this recipe, but I’m sure no one you serve this snack to will be disappointed. There is something in the texture of the crushed chickpeas mixed with mustard (or mayonnaise), lemon and nori seaweed, along with white onion and green olives, which make a spectacular and irresistible bite. You could well add diced celery or pickled gherkins, for a more pronounced flavor.
This “minced tuna”, can be served in many ways: Great on its own, between breads for a sandwich with some radish sprouts, or over crackers or pita bread, complements a spring green salad, and makes an excellent wrap with spinach leaves, bell peppers, and diced avocado. Simple recipes like these are one of my favorites. The nori seaweed is optional, but highly recommended to add the flavor of the sea.
In a kitchen robotcrush the chickpeas together with the rest of the ingredients: mustard, lemon, nori seaweed, hummus, white onion, olives, granulated garlic, olive oil, salt and pepper. Pulse a few times until the desired consistency is reached. If necessary, add 1 to 2 tablespoons of water (or more olive oil or lemon juice) to lighten the preparation.
You can use a fork or a potato masher. Store in the fridge until serving time, this will help intensify the flavors.
Cecotec Electric Grill Rock’nGrill 1500 Stone Ceramic Mix&Grill. 1500 W, Grill, Grill, Griddle and Sandwich Maker, Ceramic Coating, Mixed Surface, 180º Opening, Grease Box
With what to accompany the sandwich with chickpea mincemeat
This sandwich is a success as an impromptu lunch or dinner, together with some baked tandoori carrots for example or some baked zucchini sticks, they will be great. If there are leftovers, they can be stored in an airtight container in the fridge for up to 4 days. Stir well before using.
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