Well, did you know that fish (and other sea”food”) don’t actually taste like fish at all? Crazy right? Fish get their very familiar fishy taste and smell from sea vegetables. Sea vegetables offer the broadest range of minerals of any food and are an excellent source of iodine, vitamin C, manganese, and vitamin B2, vitamin A (in the form of carotenoids), copper, protein, pantothenic acid, potassium, iron, zinc, vitamin B6, niacin, phosphorus, and vitamin B1! Long list right?
So if you think about it fish are the “middle-men” why not go straight to the source and include a variety of sea vegetables? If you think I’m going overboard with my praise of sea vegetables… you’re right!
And there’s more! Sea vegetables are anti-inflammatory, anti-cancer, anticoagulant, antithrombotic, and have antiviral properties. Not quite sure how too incorporate them? Well we’ve got you covered check out the recipe below: Vegan Chickpea Un-tuna Salad! Featuring one of my favorite non-dairy mayo on the market, Just Mayo by Hampton Creek.
This dish is a quick fix, can last about a week in the refrigerator and can be served with crackers or toast. I love this dish because 1 can (or made fresh) of chickpeas is packed with nutrients.
A one-cup serving of raw chickpeas provides 50% of daily potassium needs, 2% vitamin A, 21% calcium, 13% vitamin C, 69% iron, 2% sodium, 55% vitamin B-6 and 57% magnesium. Oh wait, there’s more! Chickpeas contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium. So if you’re looking for a delicious food dish that will provide an excellent source of protein and fiber checkout chickpeas, they also contain exceptional levels of iron, vitamin B-6 and magnesium.
This recipe is pretty flexible meaning feel free to use your discretion when adding the ingredients, season to taste.
Vegan Chickpea Un-tuna Salad
Anything You Can Make, I Can Make Vegan!
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