Chickpea and Sweetcorn 'Tuna Style' Mayo Filling

Ingredients:

• 1 x 400g (15 oz) can organic chickpeas, rinsed and thoroughly drained

• 150g (approx. 1 cup) organic sweetcorn (canned, drained, or frozen, thawed)

• 3-4 tbsp organic vegan mayonnaise (adjust to your desired creaminess)

• 1 tbsp fresh organic lemon juice

• 1 tsp Dijon mustard

• 1-2 sheets toasted nori seaweed, very finely crumbled or cut into tiny flakes (essential for the "sea" flavour!)

• 2 tbsp finely chopped organic red onion or 1-2 organic spring onions, finely sliced

• 1 organic celery stalk, finely diced (for crunch)

• 1 tbsp organic capers, roughly chopped (for briney tang)

• 1/2 tsp dried dill (or 1 tbsp fresh organic dill, chopped)

• Salt and black pepper to taste

Optional additions for extra flavour/texture:

• 1/4 tsp black salt (kala namak) for a more "eggy" flavour

• Pinch of smoked paprika

• 1 tbsp nutritional yeast (for a cheesy/umami note)

• A few drops of plant-based red food colouring (for a more "tuna-like" pink hue, purely aesthetic)

• Small handful of fresh organic parsley, chopped

Equipment:

• Large mixing bowl

• Fork or potato masher

• Sharp knife

• Chopping board

Instructions:

1. Prepare the Chickpeas: Pour the rinsed and drained chickpeas into a large mixing bowl. Using a fork or potato masher, roughly mash the chickpeas. You want them mostly broken down but still with some texture, not a smooth paste. This mimics the flaky texture of tuna.

2. Add Vegetables and Seasonings: Add the drained sweetcorn, finely chopped red onion (or spring onions), finely diced celery, and chopped capers to the bowl with the mashed chickpeas.

3. Create the "Tuna" Flavour Base: In a separate small bowl, whisk together the vegan mayonnaise, fresh lemon juice, Dijon mustard, and dried dill. If using, add the black salt, smoked paprika, and nutritional yeast to this mixture. Stir well to combine.

4. Incorporate Nori: Take your nori sheets and either crumble them very finely with your hands or use scissors to cut them into tiny flakes. Add these to the mayonnaise mixture. The finer the flakes, the more evenly distributed the "sea" flavour will be.

5. Combine Everything: Pour the mayonnaise and seasoning mixture over the chickpea and vegetable mixture in the large bowl.

6. Mix and Season: Stir everything together thoroughly until all ingredients are well combined and the chickpeas are evenly coated with the creamy dressing.

7. Taste and Adjust: Taste the filling and adjust seasonings as needed. You might want more salt, pepper, lemon juice, or even a little more nori for a stronger "tuna" flavour. If you're using the red food colouring, add a few drops now and mix until you reach your desired hue.

8. Chill (Optional but Recommended): For best flavour, cover the bowl and refrigerate the filling for at least 30 minutes before serving. This allows the flavours to meld and the filling to firm up slightly.

Serving Suggestions:

• Sandwiches/Wraps: Spread generously on your favourite bread (sourdough works wonderfully!) or in a tortilla wrap with lettuce, tomato, and cucumber.

• Jacket Potatoes: Pile a generous amount onto a warm baked potato.

• Salad Topper: Serve a scoop over a bed of mixed greens.

• With Crackers or Veggie Sticks: A great dip for snacking.

• Pasta Salad: Mix with cooked pasta (e.g., macaroni or shell pasta) for a quick and easy pasta salad.

Tips for Success:

• Don't Over-Mash: Leaving some texture in the chickpeas is key to mimicking tuna.

• Nori is Key: Don't skip the nori! It's what gives this filling its distinctive "sea" flavour.

• Adjust Mayonnaise: Start with 3 tablespoons and add more if you prefer a creamier consistency.

• Experiment with Herbs: While dill is classic, a bit of fresh parsley or chives can also be lovely.

• Meal Prep: This filling keeps well in an airtight container in the refrigerator for 3-4 days, making it perfect for meal prepping lunches.