Since moving to Seattle and starting work, I’ve had a lot less time to spend in the kitchen, so I’m always making food that is fast to prepare but also delicious. One of my go-to recipes is my chickpea tuna salad that is great to serve on bread as a sandwich, or simply by itself. Most of these ingredients you might already have in your fridge and pantry, so it’s great to throw together when you’re in a hurry or just feeling lazy. I know a lot of people aren’t into the fishy flavour that normal canned tuna has, so this is great for those who might be picky eaters, or if you’re looking to cut down on meat/fish. This can be prepared the night before work or school so all you have to do is pack it up in the morning and take it on-the-go!
1 can of strained and rinsed chickpeas that have been packed in water
2 tbsp of vegan mayo
2 tbsp of lemon juice
Pinch of salt
Pinch of pepper
1 stalk of chopped celery
Half of a small red onion finely chopped.