Vegan Chickpea Tuna and Sweetcorn Mayo

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This Vegan Chickpea Tuna and Sweetcorn Mayo is delicious and super easy to make. The 'tuna' texture comes from the mashed chickpeas, which is made creamy and smooth with the addition of Hellmann's vegan mayo. For a quick and satisfying lunch, as well as being a delicious sandwich fillng, the recipe is ideal for a baked potato, pasta or salad topping
  • 1 can chickpeas
  • 1/2 cup sweetcorn
  • 1 tbsp tahini
  • 1 tbsp Hellmann’s® Vegan Mayo
  • 2 tsps soy sauce
  • juice of 1/2 freshly squeezed lemon

Nutritional information

 

Amount per serving

Energy (kcal)

845kcal

Energy (kJ)

3540kJ

Protein (g)

41.2g

Carbohydrate incl. fibre (g)

128.4g

Carbohydrate excl. fibre (g)

92.8g

Sugar (g)

23.3g

Fibre (g)

36.0g

Fat (g)

21.6g

Saturated fat (g)

2.6g

Unsaturated fat (g)

15.9g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

7.3g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

410mg

Salt (g)

1.02g

Vitamin A (IU)

184IU

Vitamin C (mg)

15.8mg

Calcium (mg)

226mg

Iron (mg)

13.07mg

Potassium (mg)

1884mg

  • 1 In a large bowl, mash the cooked chickpeas (drained and rinsed) with a potato masher until fairly consistent.
  • 2 Then add in the mayo, soy sauce, tahini, lemon juice and mash further
  • 3 Once the mixture is ready and well combined, add in the sweetcorn and give it a final mix/stir before serving