Chickpea 'Tuna' Salad Sandwich Filling
This tasty plant-based alternative to the Tuna Mayo Salad sandwich is creamy, crunchy, sweet, salty and tangy! It is really easy to make and perfect for lunchboxes.
Ingredients
- 400 g / 14 oz can of chickpeas rinsed and drained
- 3 TBSP vegan mayonnaise either home-made or shop-bought*
- 1 TBSP light tahini
- 1-2 TBSP freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 2 tsp nori sprinkles (I use Clearspring)
- ½ tsp dried dill
- ¼ tsp salt
- 50 g / ¼ cup canned sweetcorn drained
- 40 g / ¼ cup dill pickles (aka cornichon gherkins) chopped
Instructions
- Place the chickpeas in a mixing bowl and roughly mash using a potato masher.
- Add the mayonnaise, tahini, lemon juice and mustard and stir through until fully combined.
- Add the dried dill, salt, sweetcorn and pickles and stir to combine. Taste test and adjust the seasoning to suit.
- Store the sandwich filling in an airtight container in the fridge, where it will keep for three days.
Notes
* There are lots of options available now for vegan mayonnaise! You could either use a shop-bought mayo such as Hellmans, Vegenaise or M&S Plant Kitchen... or make you own. My 'Quick and Easy' Vegan Mayonnaise recipe can be found here.