Chickpea ‘Tuna’

Ingredients

• 240 g (1½ cups) cooked chickpeas (equivalent to 1 tin)
• 5 spring onions, finely chopped
• 1 sheet of nori seaweed (the kind you get for making sushi)
• 1 teaspoon dried or fresh dill
• 1 tablespoon capers
• 1 tablespoon caper pickle juice
• 2-3 tablespoons plant-based mayonnaise
• hot sauce, optional
• salt and pepper, to taste

To serve

• wraps or sandwich bread
• rocket or other salad

Optional extras

• chopped fresh parsley
• a squeeze of fresh lemon juice

Method

Drain the chickpeas or prepare, cook and cool dried chickpeas according to packet instructions.

Chop up the spring onions and crumple the nori seaweed into very small flakes.

Add the chickpeas to a bowl and mash them up with a fork or in a blender until they are roughly crushed. You want them to become a very textured, chunky paste. Add the plant-based mayonnaise, dill, capers, caper pickle juice and the crumpled nori seaweed, and mix until combined.

Taste the mixture and add salt and pepper and more caper pickle juice as required. If you want to add hot sauce, add it here to taste. You can also add some fresh parsley and a squeeze of lemon juice if you fancy.

Serve the Chickpea ‘Tuna’ over salad, with a jacket potato, in a wrap or as a sandwich filling.

To store:

This Chickpea ‘Tuna’ stores well for up to 5 days in the fridge.