It’s been a minute, hasn’t it! Well…nearly two months. I’m not going to lie I honestly haven’t found the time to blog recently- and when I have had time, my inspiration has just been really low. I’ve been working my but off running my small business– it’s the busiest time of the year, so I’ve had a LOT of work to do! But I wouldn’t change it for the world, of course.
I was just sitting here looking through my photos, as you do, and remembered I finally tried to make chickpea ‘tuna’ mayo last week (and documented the process with lots of photos of course). So, I thought I’d share it with you!
So, I wouldn’t exactly call this ‘tuna’- don’t worry, it doesn’t taste fishy in the slightest, and isn’t exactly flakey like fish…BUT it is an absolutely perfect sandwich or jacket potato filler. I’ve had it many times since, and I really love the combination of flavours and the simplicity of the recipe- sometimes simple is best!
I used a recipe I found online but adjusted it according to my taste buds, and laziness.
What you will need:
(sorry it’s in ‘cups’ method- I’m just kind of used to using cups now! Go buy a cup measuring tool if you haven’t already- trust me it makes recipes so much easier and saves conversion)
- 1 can chickpeas
- ½ red onion (diced)
- ¼ cup vegan mayo (I used the new Hellman’s vegan mayo which I find is great as it’s quite thick!).
- 1 tbsp of lemon juice
- ½ tsp garlic powder, minced garlic or garlic puree (I LOVE garlic puree, it’s so much easier to use!)
- 1 tbsp tarragon
- Salt, pepper
- Drain chickpeas – TIP: Save the aquafaba for later to attempt some vegan meringues!
- Using a fork or a potato masher, mash the chickpeas until there are no large lumps.
- Add in your mayo, onion, lemon juice, garlic and tarragon and stir till all is mixed in well.
- Taste, and add salt and pepper if needed. I also added a dash of onion salt too! *TIP – throw in some sweetcorn for that extra crunch!*
- Slap onto your favourite bread and make a sandwich, or dollop onto a jacket potato and enjoy!