Best Ever Vegan Chickpea ‘Chuna’ (Gluten Free, Vegan)

Prep: 5 minutesCook: 0 minutesTotal: 5 minutes
Yield: serves 2 - 3Category: Soups/Sides
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This simple recipe is a great plant based alternative to tuna. It is quick and easy to make and, as it is made from chickpeas, has a fairly high protein content.

I was initially quite skeptical about making this when the trend hit as tuna was something I really enjoyed before going vegan and I just could not imagine this being very good. When I did finally bite the bullet and create my own version I actually surpised myself with how tasty I had managed to make it! Although it isn’t exactly the same, it definitely has a hint of tuna because of the salty brine and the texture replicates the real thing well. It definitely qualifies as a decent and very tasty alternative!

You could experiment with this recipe and add your own twist to it if desired by using additional chopped vegetables like cucumber, red onion etc.

It works really well in salads, sandwiches and on jacket potatoes! I have noted the serving size to be two to three as this depends on how generous you are with helpings and what you are having the chuna with. For another plant based fish recipe, check out my Vegan Smoked Salmon which you can find here.

Ingredients

metric
imperial
  • 1 can chickpeas
  • 1 spring onion
  • 1/2 stick celery
  • 2 tbsp canned sweetcorn
  • 1 tbsp capers
  • 1 tbsp brine from capers
  • 2 tbsp vegan mayonnaise (additional if desired)
  • 1 tbsp wholegrain mustard
  • squeeze lemon juice
  • pinch sea salt
  • pinch black pepper

Method

  1. Drain the chickpeas and empty into a large bowl
  2. Use the back of a fork to mash the chickpeas until no large chunks remain
  3. Chop the spring onion and celery into small pieces and add to the chickpeas
  4. Add all the remaining ingredients and stir so they are well combined
  5. Add any additional seasoning if preferred before serving

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