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Chickpea “Tuna” Sushi
By Tara Kemp
AuthorTara KempThis 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."
Mash chickpeas with a fork so there are no whole chickpeas left and the mixture resembles a canned tuna consistency.
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!
Spread rice out evenly onto your nori sheets, then add a layer of chickpea filling and cucumber sticks down the middle.
Roll up your sushi tightly, slice up and serve with all your favorite sushi condiments!
Notes:
You can also add other vegetables if desired, such as carrots, purple cabbage, green onion, red bell pepper, or spinach.
Serving Size 2 rolls
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Mash chickpeas with a fork so there are no whole chickpeas left and the mixture resembles a canned tuna consistency.
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!
Spread rice out evenly onto your nori sheets, then add a layer of chickpea filling and cucumber sticks down the middle.
Roll up your sushi tightly, slice up and serve with all your favorite sushi condiments!
Notes:
You can also add other vegetables if desired, such as carrots, purple cabbage, green onion, red bell pepper, or spinach.
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.
