Chickpea "Tuna" Sweetcorn
The number one sandwich filler of all time, an absolute classic with a plant based twist. This chickpea tuna sweetcorn is super delicious and easy to make, its the perfect vegan meal for a lovely satisfying lunch.
It actually looks, feels and almost tastes like the real deal. The “tuna” texture comes from the mashed chickpeas which is made creamy and smooth with the addition of the mayo, which can also be replaced for tahini too, but may take it a little step away from its original authenticity.
- 1 cup chickpeas, cooked
- 1/2 cup sweetcorn
- 1 tbsp vegan mayo
- juice of half a fresh lemon
- 1-2 tsp tamari soy sauce
- pinch of salt
- In a large bowl, mash the cooked chickpeas with a potato masher until they are mostly mashed. You can even blitz them in a blender/processor for an even smoother “tuna” texture.
- Add in the soy sauce, vegan mayo, lemon juice and mash further. Feel free to add in 2-3 tbsp of water to help the mixing process.
- Once the mixture is ready, add in the sweetcorn and give it a final mix and stir before serving.
- Serve as you desire.