Before I went vegan tuna was my favourite filling in sandwiches, jacket potatoes, baguettes etc. When making the transition from meat consumption to a plant-based diet I was craving fish like you wouldn’t believe – so I researched plant-based tuna alternatives. I have tried soya piece tuna flakes, and personally I find them RANK, the best alternate is my chickpea tuna recipe – I personally think it’s the next best thing and its packed full of flavour. It is my most requested recipe from my clients so I thought I would share on here so it can be accessed whenever people want to give it a try.
Like I mentioned earlier this can be a filling for a sandwich, jacket potato, wrap, mixed with pasta salad – whatever you fancy it goes well with it all.
1 Tin of Chickpeas
½ Red Onion
2 Tbsp of Vegan Mayonnaise
2 tsp’s Dill
Salt & Pepper to Taste
1. Drain your chickpeas, give them a wash and place in your blender. Add half of your red onion to the blender with your chickpeas and add a touch of salt and pepper.
2. Pulse your chickpeas and onion in the blender, make sure you do not over blend – you do not want a paste. You want it to look like flakes so pulse roughly 2-4 times for correct consistency.
3. Transfer the chickpea mix into a bowl and add in your dill and mayonnaise. Give a mix so all the chickpea mix is covered evenly.
4. Cut a lemon in half, make sure there are no seeds and squeeze the entire half of the lemon over your mix. Mix with spoon so that the lemon juice flows through the entire mix. The lemon gives the mix a slight bitterness that you would get in regular tuna.
5. Serve in your chosen meal and enjoy. This can be stored for up to 3 days in your fridge as long as covered.