I used to love tuna and mayonnaise sandwiches and this really replicates that flavour and texture, and unlike the tuna, comes with loads of fibre and colourful veggies. It is delicious served on sourdough bread, in lettuce cups, or with baked potatoes. Serves a family of 4, plus leftovers.
Ingredients
- 2 420g can chickpeas, drained and rinsed
- 1 small ripe avocado
- 3-4 tbsp vegan mayonnaise
- Juice of half a lemon
- 1 cup chopped celery
- ¼ cup chopped red onion
- Handful of fresh basil or parsley
- 1 cup freshly cooked or frozen and defrosted corn
- 1/2 cup chopped red capsicum
- 2 small pickled cucumbers, chopped
- Ground black pepper to serve
Directions
Place the chickpeas, avocado, vegan mayonnaise and lemon juice in a food processor and pulse until flakey, being careful not to over process.
Transfer to a large bowl and add celery, onion, basil, corn, capsicum, and pickled cucumbers. Top with ground black pepper and serve.
