This is a tasty mango twist on the obligatory mock tuna salad sandwich. If your mango is a bit dry, feel free to add a teaspoon or two of unsweetened vegan yogurt or vegan mayonnaise.
SOY-FREE, GLUTEN-FREE, OIL-FREE
TOTAL PREP TIME: 15 minutes
YIELD: 2 cups (450 g)
INGREDIENTS:
- 1 1/2 cups (246 g) cooked chickpeas or 1 can (15 ounces, or 425 g), rinsed and drained
- 1/2 cup (90 g) minced fresh mango
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced cilantro
- 1/4 teaspoon garam masala
- Salt, to taste
INSTRUCTIONS:
- Put the chickpeas in a bowl and mash them with a fork, leaving them slightly chunky.
- Mix in the minced fresh mango, grated fresh ginger, minced cilantro, garam masala, and salt. Stir until well combined.
- Serve the chickpea mixture in a pita with avocado slices, on a cold sandwich, or as an open-faced tunalike melt with vegan cheese. If making the melt, lightly toast the vegan cheese on top in the oven until melted and slightly golden.
- Enjoy your chickpea and mango mixture in your preferred serving style, whether it’s a pita, sandwich, or melt.
NUTRITIONAL INFORMATION:
PER 1/2-CUP (112 G) SERVING
- 115.3 calories; 1.6 g total fat; 0.2 g saturated fat; 5.4 g protein; 16.9 g carbohydrate; 4.8 g dietary fiber; 0 mg cholesterol.
