There are lots of chickpea ‘tuna’ mayonnaise recipes out there on the internet and this is my version. Featuring sweetcorn, capers, spring onions and celery seeds, I hope it’s a little bit different to many of them.
As well as making a great baguette filling for lunch, this ‘tuna’ makes an ideal baked potato topping for a quick supper. I also like to serve this ‘tuna’ alongside boiled new potatoes and a hearty green salad for a summery lunch.
While most of the ingredients here are relatively inexpensive, when shopping for what can be pricier items like capers, it pays to check the world foods isle in larger supermarkets. I often find the Turkish brand Alyena to be good value.
- 2 x 400g tins chickpeas, drained (equal to 480g)
- 3 tbsp capers, drained
- 1 tsp dried celery seeds
- 1/2 tsp ground black pepper
- 1 tsp Dijon mustard
- 2 medium sized (3″) gherkins, finely diced
- 2 tbsp cider vinegar
- 1 tbsp lemon juice
- Sea salt to taste
- 2 tbsp vegan mayonnaise
- Handful flat-leaf parsley (or dill), finely chopped
- 4 – 6 spring onions (scallions) finely sliced
- 1 x 198g tin sweetcorn, drained (equal to 160g)
- 3 tsp seaweed granules or flakes (optional)
- Mash the chickpeas in a bowl with a potato masher.
- Mash in all the other ingredients except sweetcorn and gherkins.
- Stir in the sweetcorn and chopped gherkins.
- Place in a pot with a lid and refrigerate until needed.