Confession… I’ve never actually eaten a real OG tuna mayo sandwich. So, I can’t testify as to how this compares. What I can say that since my discovery (quite recently), this has become one of my favourite things to eat and it makes a damn tasty lunch.
The crisp sweetcorn and salty burst of flavour from the capers are what really make it for me. I love spooning it on top of some toasted granary bread, with a freshly sliced tomatoes on top. It also goes great in a baked potato, with a salad or in a wrap!
It’s packed full of plant-based protein and is 100% vegan & 100% gluten free.
Try the recipe for yourself, it’s super simple and keeps for up to 5 days refrigerated in an airtight container!
- 1 can chickpeas
- 3 tablespoons of sweetcorn
- 3 spring onions (finely chopped)
- 2 teaspoons of capers
- Squeeze of lemon juice
- 1 tablespoon of tahini
- 1 tablespoon of agave
- 1 tsp dijon mustard
- 1 teaspoon of vegan mayo (optional, but it makes it creamier)
- 1/2 tsp paprika
- Salt and pepper to taste
Drain your chickpeas and place in a food processor with the lemon juice, mustard, tahini and agave.
Blitz until mostly smooth, with a little bit of texture still remaining.
Transfer to a bowl and then add the rest of the ingredients.
Mix with a spoon until well combined, then add salt and pepper to your liking.
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