Chuna (Vegan Chickpea Tuna)

Ideal for sandwiches, salads or baked potatoes, this versatile “tuna” recipe is delicious and super easy to make!

Ingredients:

– 3x cans of Chickpeas (400g / 240g each when drained) or 500g of Dry chickpeas

– 1x can sweetcorn (200g / 80g when drained)

– 1 Medium size red onion

– A dash of lemon juice (or the juice of half a lemon)

– 130g Vegan mayo (usually half a jar of Hellman’s vegan mayo)

– 80g Capers (or 2 full tablespoons of capers)

– 1 tablespoon of black pepper

– 1 tablespoon garlic powder

– 1 tablespoon salt

– (Optional) 1 tablespoon nutritional yeast/Nooch

– (Optional) 1 tablespoon nori seaweed powder/ thinly chopped nori seaweed

Instructions:

1 – We need to make sure the chickpeas are very soft – If using tinned chickpeas, boil them for 30 to 45 min. If using dry chickpeas, you would need to leave them in water overnight and boil them until soft.

2 – Once your chickpeas are soft, drain them and proceed to mash them. You can do this with a regular potato masher or even with your fork! Mash until getting a uniform texture.

3 – Add the (drained) sweetcorn, a dash of lemon juice, black pepper, garlic powder, salt, nutritional yeast and nori seaweed (if using any.) to the mashed chickpea.

4 – Chop your red onion thinly and add to the mix.

5 – Chop your capers in half or into small bits and add to the mix.

6 – Add a couple of tablespoons of vegan mayo and mix it all together. Slowly add more mayo if needed until obtaining the right “tuna salad” texture.

7 – Let it refrigerate for a couple of hours until cold, and it will be ready to serve!

We would usually have this vegan tuna in sandwiches and bagels, but it can also be added to some regular salad or even with some baked potatoes!