This vegan chickpea ‘tuna’ sweetcorn is really easy to make and works great in place of normal tuna. We’ve had this on jacket potatoes, sided with roasties, in melts, in pasta, and with salad. It really is versatile.
Chickpeas are awesome. I use them in so many recipes. Roasted beetroot hummus, gluten free vegan peanut butter blondies, broccoli chickpea pasta salad are a few of my chickpea recipes. There will, of course, be many more to come!
Tag me in any photos if you try this recipe; I’d love to see how you have your vegan chickpea ‘tuna’ sweetcorn! 🙂
Easy to make and a delicious and healthy vegan substitute for tuna.
- 2 cloves garlic
- 1 small red onion
- 2 cans chickpeas, drained
- 1 lemon, juice of
- 2 Tbsp gherkin juice
- 1 Tbsp olive oil
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 small can sweetcorn, drained
Add the peeled red onion and garlic to a food processor. Process until roughly chopped.
Throw in the rest of the ingredients, except sweetcorn.
Pulse until thoroughly mixed but not smooth.
Stir in sweetcorn.
- Optional - Use vegan mayo instead of olive oil.