Serves: 6 sandwiches
Time: 10 min
Vegetarian

The perfect vegetarian option for your tuna salad! Soft chickpeas, crunchy bread, the slightly sweet tang of Oh Na Mi Kimchi Mayo and the salty seaweed all combined in a delicious topping for your toast. The perfect (no)tuna salad that will not let everyone know what you're having for lunch!

Ingredients

• 1 can of chickpeas (~265g drained)
• 1 stalk of celery
• 1 sjalot
• 2 sheets of seaweed
• 1 spring onion
• 4 tbs Oh Na Mi Kimchi Mayo
• 2 tsp Capers
• Oh Na Mi Unpasteurized Kimchi
• Slice of sourdough bread
• Roasted sesame seeds

Let’s Oh Na Mi this

1. Start by rinsing the chickpeas and put them in a mixing bowl.
2. Mash them a little bit, with a fork.
3. Cut the celery, the sjalot and green onion very small (keep the green of the spring onion separate) and add everything to the bowl.
4. Crumple up the sheets of seaweed and it to the chickpeas as well.
5. Lastly mix in the capers and the Oh Na Mi Kimchi Mayo.
6. Spread on a toasted piece of sourdough and top it off Oh Na Mi Unpasteurized Kimchi, the green part of the spring onion and some roasted sesame seeds.

Troubleshooting and tips

• I have more than I can fit on my toast! - Lucky you, you get to make even more dishes with this salad. For example on a wrap, or in a salad! Alternatively, you can always keep it in the fridge for the next day.