This vegan tuna mayo will surprise your taste buds and leave you wondering how chickpeas can possibly be this good! A tasty plant-based twist on a classic, it’s creamy, flavourful and high protein sandwich filler, salad topper or even a dip for crackers. This recipe has all the nostalgic vibes of the original tuna mayo, minus the fish.
Vegan Tuna Mayo or Tuna Salad
The best vegan tuna mayo that's high protein and so versatile! Perfect for vegan tuna salad sandwich filler or baked potato topper or side!!
Ingredients
- 2 sheets of nori
- tin 400g chickpeas, drained and rinsed
- 1/2 red onion
- 1 celery stick
- 3 tbsp 1/3 cup vegan mayonnaise
- 1/2 lemon
- 1 tbsp capers
- 1 tsp wholegrain mustard
- 1 tsp garlic powder
- 1 tbsp fresh parsley finely chopped
- Salt and black pepper
- 2 cups cooked rice
Instructions
- Place the rinsed chickpeas in a large bowl and mash with a potato masher or the back of a fork until broken down. You can leave some chunks for added texture.
- Finely chop the red onion, celery and roughly chop the capers. Add to the mashed chickpeas.
- Add the vegan mayo, juice of half a lemon, mustard, garlic and parsley. Give it a good stir until all combined.
- Taste and season with salt and black pepper and serve with nori sheets.
Notes
- Add sriracha or chili flakes for a kick.
- Use gluten-free bread or serve in lettuce wraps.
- It keeps well in the fridge for up to 3 days.
- Substitute the mayo with mashed avocado.
