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Chickpea 'tuna' sandwich

A plant-based take on the classic tuna sweetcorn sandwich filling from Made in Hackney ambassadors We Are So Vegan. When pressed with a fork the chickpeas create a tuna like texture - genius. Super tasty, easy to make and keeps our fish in the sea.


1 x 400g / 14oz tin chickpeas

1 spring onion

Handful of fresh dill

125g / 4.4oz tinned sweetcorn (drained weight)

1 tablespoon jarred capers 

1 tbsp juice from the capers jar

3 tablespoons vegan mayo

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Salt and pepper (optional)


1: Drain and rinse the chickpeas and transfer them to a mixing bowl and mash them with a fork until mostly broken down.

2: Thinly slice the spring onion and dill, and add both to the mixing bowl.

3: Next add the sweetcorn, capers, caper juice, vegan mayo, lemon juice, mustard and pinches of salt and pepper. Stir until fully combined.

4: Use as a filling for a banging sandwich, jacket potatoe or a salad topper. 

Recipe and photo from Made in Hackney ambassadors Roxy and Ben at We Are So Vegan. 

Contribution by:

Made in Hackney
Eating Better alliance member
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Made In Hackney is a plant-based cookery school which also provides free nutritious meals to households struggling for food.

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