Vegan Chickpea Tuna Salad with Optional Add-Ins
Ingredients
- 1.5 tetrapack of chickpeas (around 300g)
- 5 tbsp vegan mayonnaise or creme fraiche or greek yoghurt
- 1-2 tbsp relish or capers
- 2-3 tbsp celery or sweet corn
- Salt and pepper
- 1 tbsp lemon juice
- Optional: Dill, avocado, red onion (diced)
Preparation
Mash the chickpeas with a fork.
Add in the relish or capers (or both), and celery or sweet corn.
Drizzle over the lemon juice along with salt and pepper.
Add the creme fraiche or mayonnaise and mix until combined.
Taste and adjust for crunch, salt, creaminess, etc.
Experiment with this base recipe by adding or varying ingredients as desired.
Store in the fridge for up to 5 days.