Vegan “Tuna” Salad

Serves: 2

Prep: 8 mins

Cook: 10 mins

Ingredients

¹⁄₂ cup (120g) chickpeas, cooked

¹⁄₂ tsp. paprika powder

1 medium avocado

¹⁄₄ tsp. lemon juice

2 slices of pure rye or gluten free bread

pinch of cayenne pepper (optional)

salt and pepper

Nutrition Key

Kcal	Fats	Carbs	Protein
422	19g	56g	12g

*nutrition per serving

Directions

1. Place chickpeas in a bowl and mash them with a fork, leaving some bigger parts for more texture.

2. Blend the nori sheet in a high-speed blender until you get nori flakes. And add it to the chickpeas. Add the rest of the ingredients and stir until well combined.

3. Serve on its own, or a filling for sandwiches using gluten free or pure rye bread (no wheat). Store in the fridge for up to 4-5 days.