Chickpea Chuna (Vegan Tuna) Veganaise | Plant-Based Recipe

Let’s talk about the ingredients you’ll need for this recipe, as well as some helpful buying tips.

Brown sourdough bread. This will add some delightful heartiness to our chickpea chuna sandwich. Sourdough is known for its tangy flavour and slightly chewy texture—which complements the creamy chickpea mixture beautifully. Choose whole-grain or sprouted grain bread for some extra fibre. For a lighter option, you can enjoy this chickpea chuna veganaise in lettuce wraps.

Chickpeas, drained. The foundation of our vegan tuna! Chickpeas, also known as garbanzo beans, are a fantastic source of plant-based protein and fibre. They add a satisfying texture and bulk to the recipe.

Red onion, finely chopped. Red onion adds a pop of colour and subtle spice to the dish. If red onion is too strong for you, you can try a milder option, like spring onions (scallions).

Sweet corn. Adds a touch of sweetness and a delightful crunch to the mix. Frozen corn can also be used; just thaw and drain any excess moisture before adding.

Parsley, fresh or dried. A sprinkle of freshness! Parsley adds a subtle peppery flavour and also some vibrant colour. 

Dijon mustard. This pungent condiment will add some heat to the recipe. You can adjust the amount based on your spice preference. (For a milder option, try using a whole-grain mustard).

Cheeky Vegg seasoning. A pre-made blend of spices that can add a variety of flavours (depending on the specific mix). If you don’t have Cheeky Vegg seasoning, you can create your own with paprika, garlic powder, onion powder, and a pinch of cayenne pepper. Or customise it as you like 😊

Veganaise, low-fat, homemade vegan mayo (or shop-bought). The creamy binder that holds everything together. Our low-fat homemade veganaise keeps the calorie count in check. If you’re short on time, look for store-bought veganaise made with healthy oils (like avocado oil).

Seaweed, soaked, chopped fine. This unexpected ingredient adds a subtle umami flavor that mimics the taste of the sea. Exactly what we need for vegan tuna. Wakame seaweed is a popular choice, but feel free to experiment with other varieties.

Tamari. A gluten-free alternative to soy sauce, adding a rich, savoury depth to the chickpea chuna. 

Lemon, freshly squeezed. A squeeze of fresh lemon juice brightens up all the flavours.

Pinch of salt & pepper. You can add this to taste.