Chickpea ‘Tuna’ Jacket Potato

Hello Beans

Today I have an exciting recipe that I tried for the first time today. I was sceptical when I heard about Tuna made from chickpeas. It just seemed odd but I was hopeful as I loved Tuna before turning Vegan.

When I made it I followed a few recipes and then added to it so this has been tweaked to my liking. Don’t expect it to taste exactly like Tuna. That would be impossible. However, it’s bloody lovely and a great substitute for eating an animal. Enjoy!

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Ingredients

Jacket Potato (240g)
1 tin of Chickpeas – 130g drained weight
1/2 a Small Red Onion
1/3 Celery Stick
Lemon Juice
Wholegrain Mustard
Nori Seaweed
Vegenaise or other plant-based mayonnaise (salad cream would also work)
Vinegar (I used standard Vinegar)
Rosemary
Parsley
Salt &Pepper

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For the Jacket potato

Fan oven 200, main oven 220.

Wash and dry jacket potato thoroughly and pierce all over

Microwave for 3 minutes on high. Turn over and microwave for another 3 minutes.

Coat with oil of choice and sprinkle with salt, pepper, rosemary and parsley.

Cook for 20 mins.

While your Jacket potato is in the oven you can prep your filling

For the Chickpea Tuna Filling

Start by draining and rinsing your chickpeas

Crush them with a fork or blitz lightly with a food processor

Finely chop the onion and celery and add to the mix

Then add a sprinkle of lemon juice and vinegar. 1 1/2 tbsp of Vegenaise. 1/2 a crumbled Nori sheet and Salt & Pepper.

Mix it well and serve on top of your Jacket Potato with a salad base.

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This is definitely going to be a new go-to favourite. Let me know what you think! 

Thanks Beans