One of my favorite meals as a kid was a tuna sandwich with a side of potato chips. But Tuna Fish have a fair amount of mercury in them, as well as micro-plastics from how polluted our oceans are. So I reached a point where I realized, Why am I hurting a living creature? Especially when all it gives me is heavy metal toxicity, plastic in my tummy, and bad breath?
I present to you the best alternative on earth.....
INGREDIENTS
2 Cans (15.5oz) Chickpeas (drained and rinsed)
Plant Test Kitchen Mayonnaise (about a 1/4 cup)
5 to 10 small Pickles of choice, chopped. I love sweet gherkins
Half a snack package of seaweed (chopped small with kitchen scissors) or Furikake to taste
Kala Namak to taste ( I like about 1/4 - 1/2 tsp)
Old Bay OR Smoked Paprika and Celery Seed to taste
You will also need...
Sourdough Bread or Romaine Lettuce (to be used as a wrap)
Tomato, sliced
Black Pepper
Old Bay or Smoked Paprika for garnish
DIRECTIONS
Head on over to Plant Test Kitchen and make your mayo or open a jar of vegan mayo if you are not oil free and don't feel like making your own
Pour Chickpeas in a large bowl and mash them until they are all broken, but still have some texture
Add your mayo, seasonings, seaweed, and chopped pickles
Mix well, adjust the mayo and seasonings to your liking
Toast your bread or rinse your Romaine
Assemble your meal and Enjoy!
NOTES: I enjoy spreading a little bit of extra mayonnaise on my toasted bread and putting a lil sprinkle of old bay on there. This keeps well in the fridge for up to 3 days.
Be sure to come on over to Instagram @MasteringMary and say hi! I would love to see a photo of your delicious meal!
Comments