This is one of my favourite recipes and healthy foods to make as a side to my meals or a light snack on some crackers in as a filling in a couple of rice paper rolls. The ingredients and measurements always vary slightly. I actually don’t measure out anything, I just eyeball it all, but I added what I thought were close measurements to what I add in.
Ingredients can certainly be omitted, or added. This is just a good base to start from. If you have seafood or tuna cravings (I still get the occasional canned tuna craving, since my mom used to make me tuna sandwiches all through my childhood….doh!), then this can be a good alternative, especially if you add in some finely chopped seaweed to give it that “fishy” flavor.
- 1 carrot, peeled and finely chopped by hand or in a magic bullet / food processor
- 1 can chickpeas, drained and mashed or blended until most of the chickpeas have a pate-consistency
- 2 tbs nutritional yeast
- squeeze of lemon
- hot sauce / cayenne / sriracha, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- pinch of kelp granules or sea salt
- ground black pepper or lemon pepper, to taste
- 1 tsp vegan worcestershire sauce and/or low sodium soy sauce / liquid aminos / nama shoyu
- 2 tsp pine nuts
- small handful raisins / dried cranberries
- handful of chopped baby spinach, romaine or mesclun
- ½ apple, diced
- ½ - 1 tbs vegan mayo
- Process the chickpeas and carrots in a good processor, or mash/chop by hand. Add everything into a large bowl or tupperware and mix together. Use as a sandwich spread, as a salad, add a scoop on top of a leafy screen salad, use as a filling for a spring roll or rice paper roll, or as a filling for sushi, on crackers, in a pita, on top of a pizza...etc. 🙂 I like eating it straight out of the fridge when it is a bit cold and the flavours have had time to combine. I also enjoy eating it heated up in the oven, wrapped in a spring roll wrapper... yum.