Chickpea “Tuna” Sushi

By Tara Kemp

Jul 08

Chickpea Tuna Sushi

AuthorTara Kemp

This delicious recipe puts a fun twist on traditional flavors. Homemade sushi is actually easier than it looks, and tastes even better than what you'd get at a restaurant. Created by our friend Nina Gelbke of "Naturally Nina."

chickpea tuna sushi
Yields2 ServingsCategory,
Prep Time20 minsCook Time10 mins

 1 cup Chickpeas
 2 tbsp Oil-free hummus
 2 tbsp Capers, roughly chopped
 ¼ cup Pickles, diced
 2 tbsp Fresh chives, finely chopped
 Black pepper, to taste
 1 tbsp Dijon mustard
 12 tbsp Lemon juice
 1 cup Brown rice, cooked
 1 Cucumber, thinly sliced
 4 Nori sheets

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 hummus, dijon mustard, capers, chives, pickles, black pepper 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 cucumber sticks down the middle.

4

Roll up your sushi tightly, slice up and serve with all your favorite sushi condiments!

5

Notes:
You can also add other vegetables if desired, such as carrots, purple cabbage, green onion, red bell pepper, or spinach.



Nutrition Facts

Serving Size 2 rolls

Servings 2


Amount Per Serving
Calories 302
% Daily Value *
Total Fat 4.5g7%
Total Carbohydrate 55g19%
Dietary Fiber 12g48%
Protein 13.1g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Beets-and-Greens-(Square)
By Kylie Buckner
By Kylie Buckner
Raw-Vegan-Rainbow-Salad-Dressings-900x900
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM

Ingredients

 1 cup Chickpeas
 2 tbsp Oil-free hummus
 2 tbsp Capers, roughly chopped
 ¼ cup Pickles, diced
 2 tbsp Fresh chives, finely chopped
 Black pepper, to taste
 1 tbsp Dijon mustard
 12 tbsp Lemon juice
 1 cup Brown rice, cooked
 1 Cucumber, thinly sliced
 4 Nori sheets

Directions

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 hummus, dijon mustard, capers, chives, pickles, black pepper 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 cucumber sticks down the middle.

4

Roll up your sushi tightly, slice up and serve with all your favorite sushi condiments!

5

Notes:
You can also add other vegetables if desired, such as carrots, purple cabbage, green onion, red bell pepper, or spinach.

Chickpea “Tuna” Sushi

About the Author

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.