Doorstep 'no tuna' and sweetcorn sandwich
Course: Lunch Servings: 2
Prep time: 10 min
Cook time: Serve straight away
Difficulty level: Easy
Author: Jennifer Sargison
Since I became fully vegan, around five years ago, I haven’t really eaten a lot of sandwiches, when I do get a craving this is my go-to recipe.
I think everyone loves the this combo, the zesty twang from the lemon and capers with the creaminess from the vegan mayo/yogurt and the soft texture from the chickpeas. Not only is this a healthy filling it’s also very delicious.
The filling can also be used for wraps, on top of a jacket potato, on a salad bowl or any other recipe that calls for tuna and mayo mix.
My one top tip would be to buy the best quality chickpeas you can afford. I have found that the tins that are just a little more expensive than the basic range tend to have a softer consistency that you really need for this recipe, if the chickpeas are quite hard it wont be as tasty. I stock up on chickpeas when they’re on offer so I can always have the best.
Ingredients
1 tin chickpeas
1 small tin sweetcorn
1 spring onion
1 tablespoon capers (use olives sliced finely if you don’t have capers)
3 tablespoon thick vegan plain yogurt or vegan mayo
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to season
Your choice of bread and salad to serve.
Method
Prepare your bread, wrap and salad fillings before you start
Drain and rinse the chickpeas really well and pour then into a medium sized mixing bowl
Mash the chickpeas with a fork or potato masher until they brake down and become a little mushy in texture
Drain the sweet corn and add them to the chickpeas and stir them together until combined thoroughly
Finely slice the spring onion and capers and add them to a small bowl with the yogurt/mayo, lemon and mustard and mix them up really well and then add this to the chickpeas and sweet corn
Add salt and pepper to season and mix everything together
Divide the filling into two portions in your bread or wrap, fill with your choice of salad and enjoy
This filling is also great on jacket potatoes
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x