‘Not Tuna’ Mix Served in Salad Leaves – Small Change Big Difference
smallchangebigdifference.london
Discover a sustainable twist on tuna salad using chickpeas and lettuce—quick, easy, and reduces food waste.
Ingredients
- 400-gram tin chickpeas, drained and rinsed
- 1 tablespoon tahini
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1 spring onion, finely chopped
- 1 teaspoon capers, roughly chopped
- 1 tablespoon vegan mayonnaise (optional)
- 1/2 teaspoon kelp powder or other seaweed
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