Vegan Tuna Mayo
Updated: Apr 19
Craving a delicious sandwich filling? Try this substitute for the classic tuna mayo, one thing it doesn't substitute on, is the taste.
I have seen this idea online, my instagram feed was full of chickpeas and exotic ingredients. They all required lots of fancy ingredients that just aren't available right now in the supermarkets, so I decided to make my own recipe.
This is the perfect filler for a sandwich on the go, dolloped on your baked potato or as part of a fresh salad.
How to make Vegan Tuna Mayo...
Prep and cooking time: 10minutes Serves 4
400g of Chickpeas (drained)
5 tbsp of Sweetcorn
3 to 4 tbsp of Vegan Mayo
Salt and Pepper
Empty your drained chickpeas into a large bowl. Mash the chickpeas with a fork or a masher until they resemble a flakey texture. Next, add in the golden sweetcorn and your chopped shallot to the chickpea mixture and combine them all loosely together.
Squeeze the juice of your halved lemon all over the mixture, then add salt and pepper, seasoning to your taste. Mix together again to make sure all the ingredients are covered in the lemon juice.
Next its time for the mayo.
Add your 3 or 4 tablespoons to the mixture, add a dollop more if you want a creamier texture. Mix together until all the ingredients are coated.
Now its time for a quick taste test to see if anymore seasoning is required. Once you are happy with the seasoning, it's time to serve. Get your bread ready or a hot potato and add a healthy portion to your plate.
This tuna mayo serves 4 people and can be kept in the fridge for 2 days, however is best served fresh.
So there you have it, a super easy vegan substitute for Tuna Mayo perfect for a winters day or for a hot picnic in the garden.
Use those cans of stocked up chick peas to make this easy protein packed meal.