Vegan ‘tuna’ sandwich filler
At a Glance
- Prep
- 30 minutes
- Total
- 30 minutes
- Servings
- Serves 3
Categories
- Light meals & snacks
- Sandwiches
- No-cook
- Light meals & snacks
Dietary
- Dairy-free
- Egg-free
- Low lactose
- Nut-free
- Vegan
- Vegetarian
Allergens
- Mustard
- Gluten
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Chickpeas are the base of this protein-packed sandwich filler. Add Tabasco and pickled jalapeños for a lunchtime kick. Each serving provides 197 kcal, 7.7g protein, 15.2g carbohydrate (of which 2.1g sugars), 10.1g fat (of which 0.8g saturates), 6.3g fibre and 0.45g salt.
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Equipment
Food processor, Large bowl, Potato masher
Ingredients
- 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles)
- 400g tin chickpeas, drained and rinsed
- 2 heaped tbsp vegan mayonnaise
- ¼ red onion, very finely chopped
- 20g/½oz cornichons, finely chopped
- 2 tsp fresh lemon juice
- 1 tbsp nutritional yeast
- ½ tsp Dijon mustard
- 1 tsp malt vinegar
- 1 tsp capers
- 5 slices (around 15g/½oz) pickled jalapeño chillies (optional)
- 1 heaped tbsp chopped fresh dill (optional)
- 5 shakes Tabasco (optional)
- sea salt and freshly ground black pepper
- focaccia or ciabatta
- fresh tomato
Instructions
Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in.
Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste.
Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like.
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