Vegan Tuna Salad Sandwiches

Serves 2 | Prep time: 10 mins | Cooking time: 0 mins

INGREDIENTS

• 1 tin of chickpeas, drained
• 4 Tbsp vegan mayonnaise
• 1/2 tsp dijon mustard
• 1 Tbsp lemon juice
• 1/2 tsp maple syrup
• 1 tablespoon jarred capers
• 1/4 cup minced red onion
• 1 1/2 tsp dulse flakes
• 1/2 cup tinned sweet corn
• Salt/pepper, to taste
• Bread, lettuce and tomato to make sandwiches

METHOD

1. Drain and rinse your chickpeas. Using a paper towel, dab it on the chickpeas to absorb excess water.
2. Using either a potato masher or a fork, mash your chickpeas until mostly broken down.
3. Add mayonnaise, dijon mustard, lemon juice, maple syrup, capers, red onion and dulse flakes for a ‘fishy’ flavour.
4. Mix well to combine.
5. Check for seasoning and adjust.
6. Finally, add the drained tinned sweetcorn and stir gently to incorporate.
7. Serve tuna salad with crackers or sandwich between bread with veggies of your choice.
8. Prepared tuna salad will last in an air-tight container in the fridge for up to 1 week.