Vegan Chickpea Tuna Avocado Sandwich
Ingredients
For the “tuna”
- 1 large jar chickpeas
- 1 x 200g tin sweetcorn
- 1/4 red onion
- 2 nori sheets
- 1 tbsp capers
- 1/2 lemon
- 1 tbsp plant-based mayo
- Salt and pepper to taste
For the pesto mayo
- 3 tbsp pesto
- 3 tbsp plant-based mayo
- 1 tbsp chilli crisp
The rest
- 2 large ciabatta
- 1 avocado
- 1 large tomato
Preparation
Make the “tuna”
Drain the chickpeas and sweetcorn.
Crumble or cut the nori into tiny flakes.
Finely chop the onion, juice the lemon, slice the avocado and tomato.
Mash the chickpeas in a bowl, then stir in sweetcorn, onion, nori, capers, lemon juice and mayo.
Make the pesto mayo
Mix all the pesto mayo ingredients together in a small bowl.
Toast the bread
Heat a dry frying pan over medium-high.
Toast the ciabatta, cut side down, pressing with another pan to get it golden and crisp.
Flip and repeat.
Assemble
Pile the chickpea “tuna” onto the base, top with tomato and avocado, then drizzle with pesto mayo.
Add the top slice and serve.
Notes
You will need a large frying pan.
