I’ve heard vegans refer to this as “chickpea tuna” or “chuna”. It has no fish flavour, the tuna references refer to its uses as opposed to taste. Anything you’d usually use tuna salad for (in sandwiches, on baked potatoes, in pasta salad etc) you can use this vegan version instead.
- One 400g/14oz tin of chickpeas, drained.
- Two sticks of celery, chopped
- Two spring onions, finely sliced
- One 200g/7oz tin of sweetcorn, drained
- Three tablespoons of vegan mayonnaise
- One tablespoon of oil
- One teaspoon of wholegrain mustard
- Two tablespoons of lemon juice
- Half a teaspoon of Italian seasoning (or used mixed dried herbs)
- Salt and black pepper to taste
- Add the drained chickpeas to a dish and mash with a potato masher or a fork. (You can control the consistency, if you want a chunky chickpea mixture don’t mash it for long. If you prefer a smoother mixture, mash for a few minutes.)
- In a small dish, mix together the mayonnaise, oil, mustard, lemon juice and herbs until well combined.
- Add the celery, spring onion, sweetcorn and dressing to the mashed chickpeas. Fold everything together and season with salt and black pepper to taste.
This makes for a tasty sandwich filling, or a baked potato topping, or simply eat it as is. It’ll keep in the fridge for up to a week.
Bye for now 🙂