Vegan ‘tuna’ sandwich filler
An average of 3.3 out of 5 stars from 9 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 3
Chickpeas are the base of this protein-packed sandwich filler. Add Tabasco and pickled jalapeños for a lunchtime kick.
Each serving provides 197 kcal, 7.7g protein, 15.2g carbohydrate (of which 2.1g sugars), 10.1g fat (of which 0.8g saturates), 6.3g fibre and 0.45g salt.
By Elly Curshen
Ingredients
- 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles)
- 400g tin chickpeas, drained and rinsed
- 2 heaped tbsp vegan mayonnaise
- ¼ red onion, very finely chopped
- 20g/½oz cornichons, finely chopped
- 2 tsp fresh lemon juice
- 1 tbsp nutritional yeast
- ½ tsp Dijon mustard
- 1 tsp malt vinegar
- 1 tsp capers
- 5 slices (around 15g/½oz) pickled jalapeño chillies (optional)
- 1 heaped tbsp chopped fresh dill (optional)
- 5 shakes Tabasco (optional)
- sea salt and freshly ground black pepper
To serve (optional)
Method
Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in.
Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste.
Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like.
