Smashed chickpeas, mayo, sweetcorn and seasonings combine, for a plant-based, tuna mayo-style sandwich filling. As a vegan it can be a little tricky to figure what to put in a sandwich, you don't always want meat or cheese substitutes and this sandwich is such an easy and delicious lunch solution.
Now, I'm not saying this replicates tuna mayo exactly, but it has similar textures, seaweed flakes and capers for that umami, salty flavour and all the fixings of tuna mayo, like corn and spring onion. Dress it up any way you like, pop it in a toastie with vegan cheese, add some kimchi or jalapenos or even pickles if that's your thing - it's your sandwich, so go wild!
This sandwich is also full of protein and fibre, keeping you fuller for longer and nourishing you too! I served mine on homemade sourdough, but your favourite bread is the way to go here, for that ultimate nostalgic feel!
If you make any of my recipes, please do snap a pic and share with me on socials and stories @euphoricvegan
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Chickpea 'Tuna' Mayo | Serves: 4 | Time: 10 mins
You'll need
- Mixing bowl
- Potato masher
- Measuring cups and spoons
- Chopping board
- Knife
Ingredients
- 1 can chickpeas (240g drained)
- 2 spring onions
- 1 tbsp capers
- 1/2 cup supersweet sweetcorn
- 1 tbsp kelp flakes, or 1 nori sheet, broken up
- 1 tbsp dried dill
- 3 heaped tbsp vegan mayo
- 1 tbsp sriracha, or 1-2 tsp of your favourite hot sauce
- Salt and black pepper
- Your favourite bread
- Extra mayo for spreading
- Rocket / greens
- Vegan cheese (optional)
- Pickles / kimchi / jalapenos (optional)
Method
- Drain the chickpeas, add to the bowl and coarsely mash using a potato masher.
- Then thinly slice the spring onion, roughly chop the capers and add to the bowl along with the corn, kelp flakes, dill, mayo, sriracha and mix together.
- Taste for seasoning, then add salt and pepper to your liking.
- To make the sandwich, spread a little mayo onto your bread, add a handful of rocket and top with the chickpea filling and enjoy!
- Or why not try other combos, like adding pickles or kimchi, or even vegan cheese and jalapenos and toasting, the possibilities are endless!
