ramyaramesh3007This easy chickpea ‘tuna’ is made with healthy ingredients & paired with edamame, cucumbers, pickled ginger and avocado for the perfect high protein meal!
The delicious and flavourful combination of chickpea ‘tuna’, avocado, edamame, cucumbers with a generous drizzle of sriracha is just perfection! You can make this within 30 minutes – even blitzing it for quicker preparation!
Having lived in a really hot and humid country all year round, these refreshing rice bowls are one way to keep me sane. Fresh, crunchy vegetables are a must and when paired with a warm bowl of rice and this chickpea ‘tuna’ with 25 grams of protein, flavour and nutrition are guaranteed.
Making this vegan tuna is so simple – simply mash the chickpeas (or blitz them), then combine them with chopped celery, spring onions, dill, capers, seasonings and vegan mayo.
Ingredients You Need
- organic chickpeas – I just use cooked chickpeas from a can for quicker prep.
- celery – this contributes to the signature flavour in tuna salads!
- herbs – spring onions, fresh fill, capers
- acidity – lemon juice
- seasonings – garlic powder, old bay seasoning
- vegan mayonnaise – I used a vegan garlic aioli!
- sauce – sriracha
- serving – cooked white rice, edamame, cucumber, avocado
- garnish – toasted white and black sesame seeds
Gluten free substitutions: Ensure your sauces – vegan mayo and sriracha – are gluten free.
Allium free substitutions: Omit spring onions and garlic powder. Add a pinch of hing (asafoetida) into the chickpea tuna mixture.
Vegan Chickpea ‘Tuna’ Rice Bowl
Ingredients
- 1 can cooked chickpeas 400g
- 1 medium celery stick 6-8 inches
- 3 tbsp chopped spring onions
- 1 stalk fresh dill or 1 tsp dried dill
- 6 capers
- 1/2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp old bay seasoning
- 3 tbsp vegan mayo
- salt
- black pepper
- sriracha
Serving
- 2 servings white rice or sushi rice
- 2/3 cup cooked edamame
- 1 medium japanese cucumber
- 1 avocado
- 2 tsp white sesame seeds
- 2 tsp black sesame seeds
- pickled sushi ginger optional
Instructions
- Rinse and drain the chickpeas – mash them to bit or you can also blitz them.
- Chop celery, spring onions, dill and capers. Add them to the chickpea mix.
- Add the rest of the ingredients – lemon juice, garlic powder, old bay seasoning, salt, black pepper, and vegan mayo. Mix well.
- Serve 3 scoops of vegan tuna with rice, followed by cucumbers, edamame, avocado, and pickled ginger.
- Drizzle sriracha over the vegan tuna and garnish with toasted sesame seeds. Enjoy!