Chickpea "Tuna" Mayo


150g dried chickpeas (soaked overnight)

3 tbsp vegan mayo

1/2 red onion or 1/2 tbsp onion powder

1 celery stick

1 tbsp capers

1/2 lemon

1 tsp wholegrain mustard

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp ground chilli

1/4 crushed black pepper

Pinch of sea salt




  1. Boil the soaked chickpeas for 20 mins then mash with the back of a fork.

  2. Finely chop the red onion and celery and roughly chop the capers.

  3. Add to a bowl with mayo, lemon juice, mustard, paprika, chilli and garlic powder. Mix, season with salt and black pepper.

James Powell