Vegan Tuna Salad Sandwiches

Ingredients:

• 1 tin of chickpeas, drained
• 4 tablespoons vegan mayonnaise
• 1/2 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon maple syrup
• 1 tablespoon jarred capers
• 1/4 cup minced red onion
• 1 1/2 teaspoon 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 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.
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.