MEXICAN VEGAN "TUNA" SALAD

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[{"selector":"#anim-d05c1e22-ad94-4be6-b3db-b0627af2a0d3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e419a9ed-0568-4e52-871d-331b1bcdd75b","keyframes":{"transform":["translate3d(115.33547%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 can Chickpeas drained, rinsed 1 cup Diced tomatoes fresh ¼ cup White onion finely chopped 1 Serrano chile finely chopped 1 tsp. Vegan mayo ½ - 1 tbsp. Pickled jalapeño liquid Learn more

1

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2

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[{"selector":"#anim-a753cf0e-6561-44c1-9e03-db3c3080fd92","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-b176406c-9f29-48ec-b303-8a10f3bc9114","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] If you cannot find vegan mayo or don’t have it on hand, you can use mashed avocado instead. I prefer this salad cold, thus the time resting in the fridge, but it is not necessary. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”. Learn more

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MEXICAN VEGAN "TUNA" SALAD

1

Place chickpeas in a shallow bowl and use a fork to mash them up. Add tomatoes. onion, serrano and mix well. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.

2

Season and taste. If necessary add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice. Place salad in fridge for 15 to 20 min. (optional) Serve on a sandwich or on tostadas.

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