Recipe: Chickpea Tuna Sushi

A 100% plant based version of the classic favourite: tuna sushi.

Packed with flavour and full of fibre, plant protein, calcium, zinc and iron - it’s the perfect lunch to make with leftover rice.

 

Serves 2

Total time: 15 minutes

Vegetarian, vegan, dairy free, refined sugar free, gluten free

 

Ingredients:

• 1 cup chickpeas (or swap for canned tuna)
• 2 tbsp tahini
• 2 tbsp capers, roughly chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp fresh chives, finely chopped
• Black pepper and sea salt, to taste
• 1 tbsp dijon mustard
• 1-2 tbsp lemon juice
• Brown or sushi rice, cooked
• Cucumber
• Carrot
• Avocado
• Nori sheets

 

Method:

1. Mash chickpeas with a fork so there are no whole chickpeas left and the mixture resembles a canned tuna consistency

2. Stir in the tahini, dijon mustard, capers, chives, garlic and onion powders, black pepper, salt and lemon juice and mix until well combined and the mixture begins to stick together. You may have to add a splash of water if it's too dry.

3. Spread rice out evenly onto your nori sheets, then add a layer of chickpea filling and sliced cucumber, carrot and avocado down the middle

4. Roll up your sushi tightly, slice up and serve with all your favourite sushi condiments!

Optional: Replace chickpeas with canned tuna.

 

This recipe is part of the HBF Run Meal Plan, created by Janina Gelbke, an ambassador of HBF Run for a Reason.