Vegan Chickpea Cranberry Tuna
This vegan chickpea cranberry tuna takes 5-minutes to make and is also gluten-free, oil-free, WFPB and is made all in the food processor.
Ingredients
- 1 15 oz can of chickpeas rinsed and drained
- ¼ cup raw sunflower seeds
- 2 tablespoon tahini can sub vegan mayo
- ½ teaspoon dijon
- 1 tablespoon pure maple syrup
- ¼ cup chopped red onion
- ¼ cup dried unsweetened cranberries
- 2 tablespoon fresh dill
- salt + pepper to taste
Instructions
- Add all ingredients except cranberries to food processor and pulse until combined scraping down the sides as necessary. (You don't want it to be completely smooth so make sure you are just pulsing).
- Stir in cranberries.
- Enjoy!
Notes
Store in fridge for up to 4-5 days.
