Vegan tuna salad
Ingredients
- For the fishless tuna
- 1/2 cup Chickpeas (cooked or canned)
- 1/2 cup Sunflower seeds
- 2 Marinated artichoke hearts
- 1/2 Red onion, roughly chopped
- 1 teaspoon Apple cider vinegar
- Zest and juice of 1 lemon
- For the salad
- 1 tablespoon Dijon mustard
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Nutritional yeast flakes
- Juice of half a lemon
- 3 Gem lettuce, stem removed
- 1 punnet cherry tomatoes, or 4-5 small vine-ripened
- 1/2 Red onion, finely sliced
- BA’s Marinated Mixed Beans (I use 1 cup of cooked chickpeas only in this recipe)
- Radish, to serve
- Dill, to serve
Instructions
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