Chickpea ‘Tuna’ Mayo

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!

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Ingredients

• 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

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Method

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.

That’s it.

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