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Chickpea “Tuna” Mayo

After chatting with my bestie in their beautiful organic māra, she handed me handfuls of fresh dill and parsley to take home and spoke of how delicious chickpea “tuna” as well as which ingredients she uses to make it.

I thought, “that’s it, I must make this for dinner”. So that’s exactly what I did.

I used the Thermomix but you can use a food processor or hand chop and then mash the chickpeas.

Delicious served over fresh chopped lettuce, on a baked potato, on toast, in a sandwich or wrap…the options are endless, and it’ll keep in the fridge for approximately 3 days.

P.S. My omnivorous husband said this tastes better than actual tuna!

Ingredients:

1/4 red onion

5 gherkins

A handful of fresh dill

A handful of fresh parsley

2 tins of chickpeas

The juice of one large lemon

A sheet of nori or some kelp salt

Salt and Pepper

4 tbsp vegan mayonnaise (homemade cashew cream-style, or if time-poor use Ceres Organics like I did!)

Method:

To a food processor add onion, gherkins and herbs and pulse until finely chopped, you’ll have to scrape down the sides 1-2 times.

Add chickpeas, lemon juice, small-chopped nori sheet (I used scissors to cut into strips, then little pieces) and pulse again until you reach desired consistency (not too chunky, not too fine).

Add salt, pepper and mayonnaise and stir through with a spatula.

Taste and season again if necessary.

Thermomix method:

Chop onion, herbs, gherkins at speed 5 for 3 seconds using the spatula to help push the ingredients down.

Add chickpeas, lemon juice, small-chopped nori sheet (I used scissors to cut into strips, then little pieces) and blitz speed 5 again for 3 seconds or longer until you reach desired consistency (not too chunky, not too fine).

Add salt, pepper and mayonnaise and stir through, speed 4 – reverse blade.

Taste and season again if necessary.

 

Holla at your girl if you make it, better still, tag me in your socials.

Always a pleasure,

Hannah x

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