Late-morning breakfasts that turn into lunch are a great excuse to combine new flavours and textures. This mock tuna may surprise you as being incredibly similar in flavour to the real deal.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 x 420g tins cooked chickpeas, drained & rinsed
- ½ cup gherkins, finely chopped
- 2 tbsp capers, finely chopped
- ½ red onion, finely diced
- 1 cup parsley, finely chopped + extra sprigs, to garnish
- 1 cup vegan mayonnaise
- Salt & pepper, to taste
- 4 slices sourdough bread or GF bread, toasted
- 1 Lebanese cucumber sliced
- 4 cherry tomatoes, quartered
Method
- Mash the chickpeas in a bowl.
- Add the gherkins, capers, red onion and parsley and mix well.
- Add the vegan mayonnaise and a pinch of salt to taste and mix well.
- Spread ⅓ cup of the ‘not tuna’ onto the toasted bread with cucumber slices and cherry tomatoes.
- Add sprigs of parsley and a sprinkle of salt and pepper, to taste.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
