My chickpea “tuna” is so simple to create but packed full of flavour. I’m always discovering new ways to enjoy chickpea “tuna”, it’s delicious on crackers, scrumptious as a sandwich filler and, I’m currently loving it in sushi.



2 x 400g cans of chickpeas
1 red capsicum/bell pepper (finely chopped)
1 red onion (finely chopped)
4 gherkins/pickles (finely chopped)
2 nori sheets (finely crumbled)
1 tbsp. capers (finely chopped)
1 tbsp. Dijon mustard
1 tbsp. wholegrain mustard
1 red chilli (de-seeded and finely chopped)
the freshly squeezed juice of half a lemon
1-2 cloves of garlic (minced)
Himalayan pink salt and cracked black pepper (for seasoning)


Step 1: in a medium mixing bowl, mash the chickpeas (note: a few half mashed chickpeas will give the mixture a nice texture)

Step 2: add all of the remaining ingredients to the mashed chickpeas, stir until well combined then refrigerate for 1-2 hours to allow all the flavours to infuse


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