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Vegan Tuna Mayo (aka tuna salad) Sandwich
Vegan tuna mayo is easy to make, healthy and a great alternative to fish. The texture comes from mashed chickpeas (garbanzo beans) so it's a nutritious sandwich filling with loads of fantastic flavours including capers and red onion.
Prep Time
5
minutes
mins
Cook Time
0
minutes
mins
Total Time
5
minutes
mins
Course:
Dips and Spreads, Sandwich
Cuisine:
American, International, Vegan, Vegetarian
Servings:
4
Calories:
75
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
1
can
chickpeas (garbanzo beans)
400g/15oz can
3
tablespoons
vegan mayonnaise
1
tablespoon
red onion
finely chopped
1
spring onion
(scallion), finely chopped
15
capers
finely chopped
2
teaspoons
nutritional yeast
(optional)
1 ½
teaspoons
tamari
or soy sauce
½
teaspoon
crumbled dried nori seaweed
(optional)
Small pinch salt and pepper
To serve:
Lettuce
Tomatoes
sliced
Bread of choice
UK Measures
-
<< Convert to USA Measures >>
Instructions
Drain and rinse the chickpeas, then coarsely mash them with a fork.
Add all remaining ingredients and mix to combine.
Serve on bread with salad leaves and tomatoes.
!Note: if gluten-free choose gluten-free mayonnaise and soy sauce.
Notes
Nutrition facts are given for the filling only since the type of bread or wrap you choose will affect the nutrition.
Nutrition
Calories:
75
kcal
|
Carbohydrates:
1
g
|
Fat:
6
g
|
Sodium:
238
mg
|
Potassium:
20
mg
|
Vitamin A:
60
IU
|
Vitamin C:
0.8
mg
|
Iron:
0.1
mg