Vegan Tuna Sweetcorn Mayonnaise Sandwich Filler
This veganised tuna sweetcorn recipe is perfect for a quick lunch when low on ingredients, or budget, as well as a go-to party food solution and picnic basket filler.
Servings Prep Time
4Servings 10minutes
Passive Time
10Minutes
Servings Prep Time
4Servings 10minutes
Passive Time
10Minutes
Ingredients
Instructions
  1. Mash Chickpeas with a fork or pulse in a food processor, take care to not make the chickpeas too mushy, as we don’t want to have a paste.
  2. Add thinly cut onion, nori, salt and pepper to the bowl and combine.
  3. Add lemon juice and vegan mayo and mix well, until everything is creamy. Then place in fridge to set for 15 minutes.
  4. Serve and enjoy, this vegan tuna sweetcorn recipe keeps in the fridge for 4 days.
Recipe Notes

You can use a blender or food processor but take care to not over-process the chickpeas to maintain the texture. 

Mash the chickpeas with a fork for the best results.