It really is surprising how mashing some tinned chickpeas with a few other store cupboard ingredients can give you a tuna like consistency that makes the perfect sandwich filling. But trust me it works! Not only is this super simple to make (it comes together in just 10 minutes) but it is a really inexpensive high protein lunch option that stores well in the fridge.
Whats not to love!!
What is chickpea tuna?
Now whilst some people will have differing opinions, I don’t think this tastes like tuna at all. Nor do I think it should, it is made with chickpeas after all. It should taste like chickpeas! But is is meant as a vegan substitute for tuna that you can use in the same way as regular tuna mayo.
Naturally low in fat, this plant based filling is healthy, nutritious, cheap to make and really high in protein.
Use this recipe in the same way you would tuna mayo. This filling goes perfectly in:
- Jacket potatoes
- Sandwiches, especially when you add crispy lettuce and avocado, like in the picture
Storing and freezing
If you aren’t eating this immediately, it stores well in the fridge in an airtight container for up to 3 days. Just make sure to give it a quick stir before using as some separate is likely to have occurred (this is normal).
It is also possible to freeze this filling. However, if you are planning on doing this I would avoid adding in the celery or pepper as it goes kind of mushy when it is defrosted due to the high water content. When you are ready to eat, just defrost the filling, stir through the celery and red pepper and serve in your favourite way.
Why not try these other chickpea recipes:
Chickpea TunaCourse: LunchCuisine: Sandwich, Salad TopperDifficulty: Easy
This vegan chickpea tuna recipe couldn’t be simpler to make. It comes together in just 10 minutes and can be used in the same way as you’d traditionally use tuna mayo.
1 Tin chickpeas, rinsed and drained
2 Celery sticks, diced
1/2 Red pepper, diced
1 tbsp Nutritional yeast
2 tbsp Vegan yoghurt
1 Lemon, juice of
1 tsp Garlic granules
1 tbsp Soy sauce or tamari
Salt & pepper to season
- Add the chickpeas to a bowl and mash with a fork or potato masher until you get a chunky but mashed consistency.
- Add in the remaining ingredients, mix to combine and taste, adjusting seasoning where necessary.
- Either enjoy straight away or place in an airtight container and store in the fridge for up to 3 days.
- Take a few slices of your favourite bread, some avocado and lettuce and build a tasty lunchtime sandwich.
I can’t wait to hear what you think of this recipe so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!