"Tuna"/"Crab" Salad (I can't decide which one it tastes like)
1 (15.5-oz) can chickpeas (garbanzos), drained and rinsed (I used Goya)
1 teaspoon nutritional yeast
1/2 teaspoon Old Bay seasoning
2 tablespoons vegan mayonnaise (I use Vegenaise
1 teaspoon dijon mustard (I use Grey Poupon)
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
1/8 teaspoon garlic powder
1/4 to 1/2 sheet nori (optional, I used Emerald Cove)
1. Add chickpeas to a medium size bowl, and mash them till just about no whole ones are left. If you have one or two whole ones left, that's cool. I used a potato masher for this step, but a fork would be just fine as well.
2. Add the rest of the ingredients (except the nori) and mix with a fork until well combined.
3. To add the nori, first break it into smaller pieces and them crumble it with your fingers into the mixing bowl. I prefer using 1/2 a sheet, but I also really like the "fishy" taste that the nori adds, and also the ehh.. chewier texture. So I'd say start with 1/4 sheet (or less), keeps tasting as you go along till you like the taste.
This stuff is great straight out of the bowl, but it's also fantastic on some bread with tomato and lettuce. I'm sure if you added some chopped celery or onion to the mix it would be great too, I just didn't have any in the house and am broke. hah But feel free to do it up!
Per each 2 TBS serving: Approximately 132 calories.
Source of recipe: 1. I was messing around, am broke, and wanted a sammich. This is what I had in my kitchen.