A plant based version of a classic tuna mayo – perfect for loading on top of jacket potatoes, filling sandwiches or popping on a salad.

This Recipe Serves 4 People | 0.5 Portions of Veg Per Serving | Ready in 10 Minutes

---

To make this recipe you will need:

1 Can of Chickpeas (drained)

1/2 Small Red Onion (Finely diced)

165g Can of Sweetcorn (drained)

1 Heaped Tablespoon of Capers (chopped)

1 Teaspoon Dijon Mustard

30mls Soy Sauce

1/4 Sheet of Nori (snipped into fine shreds with scissors)

Splash of Cider Vinegar

1 Tablespoon of Nutritional Yeast

1/2 Teaspoon Dill tips

A Pinch of Sea Salt

A Pinch of Cracked Black Pepper

2-3 Tablespoons of Vegan Mayo

---

How to do it:

Pop your chickpeas into a bowl and use a potato masher (or the back of a good sturdy fork) to break up the chickpeas and create a rough texture. Alternatively, you can use a food processor to gently pulse to slightly break up your chickpeas – You don’t want to fully pulp them though, a few whole chickpeas in among the mashed texture is good.

Add all other ingredients to the bowl of mashed chickpeas and stir well to combine the flavours. Check the seasoning and alter to suit your taste before serving.

Store in an airtight tub in the fridge for up to 4 days – Best served in a hot jacket potato, in sandwiches for a yummy plant based packed lunch or why not try my ‘choona melt toasts‘ recipe for a quick dinner?

*Want to make this gluten free? Just make sure that your ‘choona’ is made using GF soy sauce.