Chickpea Tuna Sambo
You know my love of chickpeas is like nothing else, they really are so versatile! Those of you who have my most recent cookbook will have probably made my chickpea “chicken “coronation sambo which is delicious! I have been making chickpea tuna since I started eating more plant based. I was finding it hard not to have sandwiches without fish or meat in them, but this was a lifesaver. It’s easy, tasty and guess what? It doesn’t smell or stink out the lunch box like a tuna sandwich!
Serves 2 sambos/ bagels
Cooks in 10 Minutes
1 tin (400g) chickpeas rinsed and drained (don’t just peel back the lid and drain the juice, rinse them!)
2 heaped tbsp. vegan mayo (I used @followyourheart or @hellmannsmayonnaise does a vegan one now!). You can substitute this with tahini, but it won’t be as creamy.
1 tsp. Dijon mustard
1/2 small tins of sweet corn
Juice of 1/2 lemon
2 tbsp. capers
1 tsp. maple syrup
1/2 tsp. paprika
Handful of chopped dill (optional)
1/4 red onion diced finely (optional)
In a large bowl add in the chickpeas. Using a fork mash about 80% of the chickpeas leaving a few whole or in half.
Stir in the rest of the ingredients and combine fully.
Spread over toast, a bagel, in a wrap or enjoy it just by itself!