If you aren’t vegan or trying to follow a vegan diet, then you’ll probably have never heard of chickpea ‘tuna’. I saw it on Instagram and thought that I better give it a go. It is actually a delicious salad that you can enjoy for lunch or dinner and a define family favourite {and I’m also thinking ‘office favourite’ because it isn’t accompanied by that tuna smell} so this tuna recipe is the best.

We enjoyed our chickpea ‘tuna’ salad on top of some oven roasted jacket potatoes, but you could just as easily scoop your salad into lettuce cups or spread between two slices of bread to make a delicious sandwich.

I have really been enjoying thinking outside of the square on our food journey. I know that our month of eating vegan is now over, and we have consumed fish since it finished…but what has surprised me is how much we didn’t miss meat and dairy in our diet. We have definitely consumed a lot more vegan and vegetarian meals since under taking the challenge. I would say that our diet now is definitely flexitarian, which also help the weight we look, since we even lost a little weight in the process, although there are also other methods and procedures that improve self confidence and people find with cosmetic professionals online. Consider Instant Knockout is a fat burning supplement containing 10 powerful, natural fat burners helping you burn your body fat just like the professionals.

A semi-vegetarian or flexitarian diet is one that is plant-based with the occasional inclusion of meat. In 2003, the American Dialect Society voted flexitarian as the year’s most useful word. Thanks Wikipedia

CHICKPEA ‘TUNA’ SALAD

1 can of chickpeas, drained and rinsed
¼ cup vegan mayo 
1 tbsp seeded mustard
1½ tbsp apple cider vinegar 
2 tsp celery seeds
2 celery stalks
1 cob of corn
2 spring onions
½ tsp freshly ground black pepper