Hello, how is everyone doing these days? I hope you are all well. New plant-based or vegan diets often crave specific tastes and flavours.
This Chickpea Tuna Sandwich is a plant-based classic that uses mashed chickpeas and nori to recreate a seafood-like texture and ocean flavour, combined with vegan mayo, lemon juice, and sweet corn for a nutritious, high-protein meal that tastes amazing in a toasted sandwich. Without further ado, that’s getting cooking.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 cup sweet corn
- 1 to 2 nori sheets
- 4 tbsp vegan mayo
- 1 to 2 tbsp lemon juice (to taste)
- 1 tsp Dijon mustard
- 2 tbsp red onion, finely diced (optional)
- 6-8 Gherkins, diced
- Salt and black pepper to taste
- Lettuce and tomato
Ingredients
- Blitz the nori in your blender until it’s finely chopped.
- In a bowl, mash chickpeas with a fork until mostly broken down, leaving some texture.
- Add sweet corn, nori flakes, gherkins, vegan mayo, lemon juice, and mustard. Stir to combine.
- Add salt and pepper to taste. Add more lemon juice for brightness, or more mayo for creaminess.
- Serve with bread, lettuce and tomato, or use as a wrap filling.
Note
- You can add more nori to give more sea flavour.
- For a smoother salad, pulse the chickpeas briefly with a potato masher or fork.
- Keep in the fridge in an airtight container for up to 3 days.
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If you don’t know what to expect from the private chef service, head to the private chef vlog and Private Chef Experience
If you are looking for more vegan recipes, head to the recipe
