Tuna-mayo used to be one of my favourite sandwich fillings. I created the fishy taste, combined with the texture they made for a super filling lunch. Our toddler loves them too!
Of course this is not exactly like tuna-mayo but it’s close enough. The best thing is that you can create this out of most store cupboard ingredients. We had the nori sheets but we didn’t have bread in the house so this was a good way to eat the filling and it makes it gluten-free.
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Tuna-mayo used to be one of my favourite sandwich fillings 🙇🏼♀️ It’s not typical in the Netherlands but since I moved here, over 10 years ago now, I had many a sandwich on the go, and never bothered to make it at home… Now we have more time on our hands while in lockdown, it turned out this doesn’t even take that long! I created the fishy taste, combined with the chickpea texture and nori wraps, they made for a super filling lunch. Our toddler loves them too 👶🏽 Of course this is not exactly like tuna-mayo but it’s close enough. The best thing is that you can create this out of most store cupboard ingredients. We had the nori sheets but we didn’t have bread in the house so this was a good way to eat the filling and it makes it gluten-free. Use any other wrap, bread or mix flour and water to create a wrap. I added romain lettuce, cucumber and green pepper but you can add whatever you have! Add sweet corn if desired but we are a sweet corn free household 🙅🏼♀️ I prefer greens 🥒🥬 Recipe link in bio 🌿 📷 @jaybrave #tunamayorecipe #chickpeamayo #noriwraps #alkaline #toddler #wholefood #plantbased #veganshares #vegan #recipeoftheday #vegansofinstagram #foodiegram #recipe #keepcalmandcookon #London
Peeled the chickpeas, which is optional. Mash them to your desired texture or blend ingredients in the food processor.
The ingredients for the filling were pretty simple, red onion, spring onion, half a seaweed sheet (nori), green bell pepper, onion powder, dill, sea salt.
Mix up all the ingredients together.
Add your desired mayo, I use Follow Your Heart. I also added a tiny bit of water as I used dry cooked chickpeas and not canned.
Roll the wraps starting with the lettuce leaf, then tuna mixture, cucumber, green bell pepper.
Thought I’d include Nza’s dinner for inspiration: spelt pasta, blueberries, mango, spelt bread, olives, cooked carrot and tangerines.
Chickpea Tuna-Mayo and Greens Seaweed RollsPrint This
- 2 cups Chickpeas, cooked in advance
- 2/3 cup vegan mayo, you can also do half and half with avocado
- 1/4 cup Red Onions, diced
- 1/8 cup Green Peppers, diced
- 1/2 Nori Sheet
- 2 tsp. Onion Powder
- 1 tsp. Dill
- 1/4 tsp. Sea Salt
- A tbsp of ketchup (optional, to create a pinkish colour)
- Spring/green onion
- Lime juice
- Cucumber, cut into strips
- Nori sheets for wraps
- I took the skins off of half of my chickpeas but this is just a preference for texture.
- Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
- Add the red onion, green peppers, onion powder, dill, nori sheet, ketchup, lime juice, salt and pepper and mix well with a fork
- Add mayo to desired texture of creaminess (it really just depends on your desired creaminess, add more of less than the recipe if you like)
- Layer your mixture with lettuce leaf, cucumber and green bell pepper in the nori sheet and roll.
- Enjoy wrapped in nori sheet straight away or store the tuna-mayo mixture in the fridge for up to 5 days.
Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris