17-ozcan cooked chickpeas (400 g)drained and rinsed
2tablespooncapers
2tablespoonvegan mayo
salt and pepper to taste
fresh parsley to garnishoptional
Instructions
Open the can and drain the chickpeas and rinse them thoroughly under cold water.
Add the drained chickpeas, capers, and vegan mayo into the bowl of a food processor. Pulse the mixture for about 20-30 seconds. You'll want to achieve a slightly chunky texture, ensuring it's well combined but still retains some texture.
Taste the mixture and season it with salt and pepper to suit your preference. Remember that capers can add some saltiness, so adjust accordingly.
Take your favorite sandwich bread slices and spread a generous amount of the prepared chickpea 'tuna' mayo onto one slice. Top it with another slice of bread to create a sandwich. Garnish your sandwich with freshly chopped parsley for added color and flavor.
Cut the sandwich in half or into quarters, and it's ready to be enjoyed!
Notes
This sandwich filling is also delicious as a side or mixed with cold, cooked paste to create a delicious vegan tuna mayo pasta salad.
For an extra 'fishy' flavour you can add seaweed or nori sheets to the blender. It adds a wonderful seasoning to the tuna mayo.
For an extra zesty boost, drizzle fresh lemon juice into the chickpea tuna mix.
Store the chickpea tuna in an airtight container and refrigerate for up to 3 days.
Keyword chickpea sandwich, chickpea tuna, vegan tuna mayo