Before I went vegan, tuna sandwiches were a big favourite of mine. Never home made, these shop bought sandwiches were my go to choice whenever I didn’t have to see anyone too soon afterwards – not wanting to subject anyone to my fishy/onion breath!
This vegan version of one of my favourite snack, has a surprisingly similar texture from the chickpeas (just go with me on this – you won’t believe me till you try it!), and such a similar taste from the seasonings. It’ll only take 10 minutes to make and, while it works better if made the night before so the flavours can meld, you can eat it straight away. Use this as you did your favourite tuna salad, as a great sandwich filling, to go with a baked potato, or just spoon it directly from the bowl, no judgement.
This recipe was inspired by Amrita at the Crazy Vegan Kitchen – check out her version here.
- Makes: Serves 4 (as a snack)
Ingredients
- 250g Chickpea
- 1 Tbsp Capers, finely chopped
- 4 Tbsp Vegan Mayo
- ½ Tsp Dijon Mustard
- 1 Tbsp lemon Juice
- ½ Tsp Maple Syrup (optional)
- 25g Red onion, finely diced (about quarter of a small red onion)
- 2 Spring onions, chopped
- 1 rib of celery, finely diced
- ½ sheet of Nori (it can work with up to a full sheet but this can affect the look), crumbled up
- 70g Sweetcorn (tinned works well)
- Salt & Pepper, to taste
Directions
For best results, I recommend making this the day before you plan on using it though you can go ahead and chow down straight away if you prefer!
Mash your chickpeas and capers together with a potato masher, fork or very loosely with a food processor, until the chickpeas have flaked apart but don’t let them get mushy.
Add the rest of your ingredients and stir well until fully combined. Taste and season really well with plenty of black pepper and a touch of salt.
That’s it – seriously one of the easiest recipes I’ve jotted down. If you can wait to eat it until the next morning then it’ll taste even better for it and it should keep for about a week in the fridge if there’s any left!
Notes
Allergy Notes; This one is gluten free, vegan and nut free. Check your nori for soy if you need to make this soy free as this is sometimes seasoned with soy sauce during the preparation.
