This chickpea tuna is so easy to make and you can buy everything other than the produce and capers in store. It's packed with fibre from the chickpeas, protein and healthy fats from the hemp seeds, and is a great dish to make as part of your weekly food prep to add to meals throughout the week. During the warmer months we love using this in chilled pasta salads with fresh rocket, lots of lemon juice and black pepper, and once autumn and winter creep in simply between two chunky slices of fresh bread - delicious.
240g Bold Bean Chickpeas, drained and rinsed (or you can cook your chickpeas from scratch using our dried chickpeas instead)
60g hemp seeds
The juice and zest of half a lemon
75g Rubies in the Rubble Plantbased Mayo - you can also use 3 heaped tablespoons of hummus, 2-3 tablespoons of water and 1-2 tablespoons olive oil
2 spring onions, thinly sliced
1/4 small red onion, finely diced
1 tablespoon capers, roughly chopped
2 teaspoons dried dill
1/4 teaspoon garlic powder
Salt and pepper to taste
Optional extra ingredients
Crushed nori sheets or dulse flakes (seaweed)
1. Drain and rinse chickpeas, transfer to a bowl and mash about 3/4 of them using the back of a fork (leaving some of the chickpeas un-mashed gives a nice chunky texture)
2. Add the rest of the ingredients to the bowl and mix well, adding in any extra ingredients. Taste and adjust seasoning to your liking
3. Add your chickpea mix to pasta salads, home-made sushi and sandwiches or wraps. Store leftovers in a sealed container in the fridge for up to 5 days, you'll just need to give it a stir before serving. And most of all - enjoy!