AuthorJen BookerReally tasty sandwich filling
'TUNA'
1 can chickpeas 400g can
3 tablespoons vegan mayonnaise (See Vegan Aquafaba Mayo)
1 spring onion, finely chopped
18 capers finely chopped
2 teaspoons nutritional yeast
1 ½ teaspoons tamari or soy sauce
1/2 teaspoon crumbled dried nori seaweed (I blitz so it's nice and fine)
Small pinch salt and pepper to taste
TO SERVE
Salad leaves
Tomatoes sliced
Bread of choice
1
Drain and rinse the chickpeas, then coarsely mash them with a potato masher
2
Add all remaining ingredients and mix to combine
3
Serve on bread with salad leaves and tomatoes
Alternative Recipe
4
Substitute the chickpeas for a can of banana blossom!
Just rinse thoroughly, pat dry and pull apart with a fork before adding the rest of the ingredients.
Ingredients
'TUNA'
1 can chickpeas 400g can
3 tablespoons vegan mayonnaise (See Vegan Aquafaba Mayo)
1 spring onion, finely chopped
18 capers finely chopped
2 teaspoons nutritional yeast
1 ½ teaspoons tamari or soy sauce
1/2 teaspoon crumbled dried nori seaweed (I blitz so it's nice and fine)
Small pinch salt and pepper to taste
TO SERVE
Salad leaves
Tomatoes sliced
Bread of choice
Directions
1
Drain and rinse the chickpeas, then coarsely mash them with a potato masher
2
Add all remaining ingredients and mix to combine
3
Serve on bread with salad leaves and tomatoes
Alternative Recipe
4
Substitute the chickpeas for a can of banana blossom!
Just rinse thoroughly, pat dry and pull apart with a fork before adding the rest of the ingredients.
Fab sandwich filling!! Could easily add some more nori depending on how ‘fishy’ you like it.