This vegan Mexican ensalada de atun is a delicious protein packed meatless meal. Made with mashed chickpeas (or garbanzos) this vegan tuna salad is a so easy to make and perfect for busy days. Serve on tostadas, on toast, or on bolillos.
Place the chickpeas in a large bowl and mash until they reach your desired smooth consistency. I like to leave them pretty smooth. Next add the salt and nori powder and mix until well combined. Then mix in the onion, cilantro, jalapeños and lime juice. Mix until well combined.
Add the mayo and mix until well combined. If you're not a big fan of mayonnaise then mix it in a little bit at a time until you're happy with the consistency.Next fold in the diced tomatoes until well combined. Allow to sit for 5 minutes, then taste and add more salt if desired.
To Serve
As a main meal you can serve with tostadas. Top them with avocado slices and some Valentina hot sauce.
As an appetizer you can serve with corn chips or even saltine crackers.
You could also serve this in a bolillo or a baguette or even just toasted bread.
Video
Notes
*I've used both Just Mayo and Hellmann's Vegan, but you can use any type you like.** The calories are only for the salad, it doesn't include what you serve the salad on.