Vegan Tuna Mayo: Chickpea Version

By McDonald, T.  |  Date 31st of July 2023

At first, I thought this was not going to be that good.  How wrong I was!  This is truly great in so many ways.  It tastes great and has a superb texture.  It is great in a sandwich or on a jacket potato as a topping.  Easy and cheap to make; you will not regret making this.


  • Use the aquafaba from the tin to make cream or mayo. However, I'm not going to cover that in this post.
  • Yes, I used tinned chickpeas because it makes life so much easier. 
  • Stick some nori in the mini processor to get the nori crumbs. 
  • Keeps in the fridge for up to 4 days.  I have never stored it for longer than that. 

Makes 4 portions. 

Time: 5–10 minutes.


  • Chickpea x 240 g
  • Onions x 50 g
  • Vegan mayo x 2 tbsp (30 g)
  • Cider vinegar x 1 tbsp
  • Dijon mustard x 1 tsp
  • Lemon juice x 1/2 a lemon
  • Salt x 1/4 tsp
  • Nori, crumbled x 1 tbsp (optional)


  1. Drain the chickpeas and roughly smash with a folk.  Put in a container with a lid. Add the lemon juice, Dijon mustard and salt to the chickpeas and give a good stir.  Put the lid on and leave in the fridge for an hour to allow the flavours to combine.
  2. When ready to serve, take out of the fridge and add the chopped onion, cider vinegar and mayonnaise.  Give a good mix until mixture is evenly mixed.
  3. Serve immediately.


I was massively surprised at just how good chickpea tuna turned out! I was not expecting it to be this great.  It had a nice almost fishy flavour due to the nori.

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.



Popular posts from this blog

Vegan Stollen

Rum And Raisin Loaf

The Price of Ignorance