If you are looking to move plant based or already fully Vegan, this is a great versatile option! This take on ‘Tuna’ is full of fibre as well as some minerals and vitamins. It is great as a filler for your jacket potato, a wrap or added to your toasted sourdough!

INGREDIENTS

150g cooked chickpeas in water

¼ cup tahini

1 tbsp nutritional yeast

1 tbsp nori sheet flakes 

1 tbsp fresh lemon juice

3 capers

1 tbsp tamari

1 pinch salt and pepper

¼ cup red onion

METHOD

Finley slice the red onion and capers

Using a fork or a food processor, blend or mash the chickpeas up until you get the desired consistency

Add all ingredients into the same bowl and mix

Best served chilled on toast, in a sandwich, with salad or a jacket potato!