Vegan Tunacado Burger

This Vegan Tunacado Burger has become a global food phenomenon for good reason. It’s versatile, convenient, and deliciously satisfying. Made with smashed chickpeas, creamy coconut yogurt, and a tangy vegan mayo blend, it brings the perfect balance of texture and flavour. I’ve added crushed nori flakes to the smashed chickpeas for that tuna-like bite, while the coconut yogurt and mayo add a creamy tang gives the umami flavour in every bite. Packed with plant-based protein and healthy fats, this burger is not just delicious, it’s also super nutritious. Pair it with your favourite toppings like avocado, lettuce, and tomatoes for a quick, easy, and healthy meal that’s ideal for lunch or dinner with smashed carrot fries or pumpkin fries. Whether you’re vegan or just looking for a tasty, meatless alternative, this burger is sure to become your favourite meal option.

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High Protein Tunacado Burger

Ingredients

Vegan Tuna

• 1 can chickpeas drained
• 2 green onions sliced thinly
• ½ lemon
• 2-3 tbsp coconut yogurt
• 1 tbsp vegan mayonnaise
• 2 teaspoon sriracha to taste
• Handful chopped fresh parsley
• Sea salt
• Bread or Buns

Toppings

• Avocado
• Tomatoes
• Vegan Pesto

Instructions

• Place the drained chickpeas in a bowl and using a potato masher or fork, mash the chickpeas with a little texture but no whole chickpeas.
• Add the sliced green onions, chopped parsley, coconut yogurt, mayonnaise, sriracha, sprinkle of salt and lemon juice. Stir together until well combined and the mixture is blended evenly.
• To make the tunacado sandwich, slice a bun or toast bread in a toaster or a fry pan with a drizzle of olive oil. To assemble, add the chickpea tuna salad on one side, sliced tomatoes and avocado slices on the other. Add a sprinkle of salt, add the top slice of bun or bread and enjoy!

Notes

1. Enjoy with crackers, lettuce cups or as a sandwich.
2. Use a gluten-free bun or wrap.
3. Add sriracha or chili flakes to the mayo for spicier kick.
4. Later some shredded carrots or red cabbage for extra crunch on the bun.
5. Prepare the chickpea mixture in advance and store it in the fridge for up to 3 days.
6. Swap mayo with a tahini sauce for a different flavour profile.

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