Did you used to love spicy tuna when ordering sushi? Well today’s spicy chickpea salad has you covered! Include in your next sandwich, sushi roll, or salad!

A long time ago in a omnivore-galaxy far far away I took a brave leap and ordered my first spicy tuna roll. Up until that point I had only ever ordered California rolls (CR).

CR were so easy. It was just rice, fake crab, cucumber, and carrot. To try my first raw fish, well that was something. Spicy tuna didn’t disappoint. It was delicious and probably a great way to cover up not-so-fresh-but-fresh-enough-you-won’t-get-sick tuna. It was creamy and spicy and melted into your tongue slightly tingling your mouth with heat.

This spicy chickpea salad won’t disappoint either and we’re not covering up ‘day old’ beans. There are plenty of reasons to eat less fish or stop eating it altogether, ranging from water contaminants like mercury, to overcrowded/polluted fish farm conditions, and even irreversibly disrupting the ocean biome with unsustainable fishing practices.

Chickpeas are a great alternative for veganizing my former favorite spicy tuna salad. I usually always have them on hand thanks to my freezer bean method, their flavor is nice and mellow, and they are a good source of minerals, amino acids (building blocks of protein), and fiber.

The salad is full of flavor yet only has 5 ingredients and takes a whole 5 minutes to put together.

If you like things really spicy adjust it up a few notches to your level.

Grab a big head of green leaf lettuce or romaine and have spicy tuna lettuce wraps.

Or make a big salad that includes 4 of your favorite fruits/vegetables and use half of the recipe which doubles as a dressing!

It’s also delicious on a slice of co-op bread or Ezekiel toast.

When you make this be sure to take a picture and tag us on Instagram @feedyourskull and use the hashtag #feedyourskull. I would love to see your pic and even share it. xx