Chickpea Tuna Mayo Sandwich
This chickpea tuna sandwich is tangy, creamy and salty - all the qualities you look for in a good tuna butty. But this is totally fish-free, a great source of plant protein and also perfect for meal prep.
Ingredients
- 240 grams Cooked Chickpeas (1 tin) drained and rinsed
- 1 large Gherkin finely chopped
- 1 Stick Celery finely chopped
- 2 tsp Capers chopped
- 1/2 Large Onion chopped
- 3-4 tbsp Vegan Mayonnaise
- 1 tsp Dijon Mustard
- Salt & Vinegar to taste
- Juice of 1/2 a Lemon
- 1 tsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tbsp crumbled Nori sheet (optional - gives fishy flavour)
- 1 tbsp fresh dill chopped
- 1 pickled chilli, chopped optional
Instructions
- In a large bowl, mash the chickpeas until mostly/partially mashed. Add the remaining ingredients to the chickpeas and mix. Taste test and add any more ingredients to your preference.
- You can also make this by adding the chickpeas to a food processor along with the rest of the ingredients and pulsing for a few seconds until a 'tuna-like' texture forms.
- Serve on bread of your choosing. If preparing in advance, this Chickpea Tuna will keep in an airtight container the fridge for 3-4 days.