Nothing beats a tuna sandwich but this is of course off limits if you're a vegan. No worries though - just grab a tin of chickpeas and some fresh organic herbs to create a delicious creamy sandwich filling. This recipe is also great to use in a pasta salad - the perfect spring lunch as the weather starts to warm up. The best thing is that it takes less than 5 minutes to prepare and 1 minute to put everything together so let's go!
Ingredients
- 1x 400g can of organic chickpeas, drained and rinsed
- 2 celery sticks, roughly diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp spring onions, chopped (or red onion)
- 2 tbsp fresh dill, chopped (or 1tsp dried dill)
- 4 tbs gherkins or pickles roughly chopped
- 1 tbsp olive oil
- 2 tbsp vegan mayo
- 1/2 lemon juice
- Pinch of salt and black pepper
- 1/2 tsp seaweed flakes (optional)
Method
- Combine all ingredients in a bowl and mash with a fork. Use the nori flakes to give it a marine-like flavour.
- Serve in Shelly Bay Baker bread or bun or mix with pasta for a vegan pasta salad!