I’ve been meaning to try chickpea tuna (or “chuna” as I’m told it’s called) for ages now and have been deliberating over which recipe to try. There are so many online and lots of them are actually fairly complicated and need lots of ingredients. So I decided to make my own simplified version, and it was delicious! You can play around with what you add to yours depending on what you have in the cupboard (I’ve listed some potential alternatives next to each of my ingredients) and what you like, but here’s what went into mine:
400g tin of chickpeas, drained and rinsed.
Vegan mayonnaise (I use Tesco mayo-maize or Vegenaise)
1 spring onion, very finely chopped (could also use finely chopped cucumber, dill pickle or celery for crunch here)
1 red chilli, deseeded and finely chopped (you can use a squirt of hot sauce here or leave it out altogether if you’d rather not have the spice).
1 tsp lemon juice (or a teaspoon of white wine vinegar/balsamic vinegar would work here too)
3 cherry tomatoes, finely chopped (or use half a red pepper)
Handful of sweetcorn (optional)
Plenty of salt and freshly ground black pepper to season.
- Put the chickpeas in a bowl and mash with a potato masher or a fork.
- Add all the other ingredients and stir together well. Season to taste with plenty of salt and black pepper.
- That’s it! Load into sandwiches with a crisp salad or onto oven-baked potatoes. YUM.