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Vegan Tuna Mayo 2
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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

  1. Add sriracha or chili flakes for a kick.
  2. Use gluten-free bread or serve in lettuce wraps.
  3. It keeps well in the fridge for up to 3 days.
  4. Substitute the mayo with mashed avocado.