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Vegan ‘tuna’ sandwich filler
Fruit and vegetables
¼
red onion
, very finely chopped
2 tsp fresh
lemon juice
1 heaped tbsp chopped fresh
dill
(optional)
fresh
tomato
Tins, packets and jars
1
nori
sheet (alternatively you could use 1 tbsp
nori
sprinkles)
400g tin
chickpeas
, drained and rinsed
2 heaped tbsp vegan
mayonnaise
20g/½oz
cornichons
, finely chopped
½ tsp
Dijon mustard
1 tsp
capers
5 slices (around 15g/½oz) pickled jalapeño chillies (optional)
Cooking ingredients
1 tbsp
nutritional yeast
1 tsp malt
vinegar
5 shakes
Tabasco
(optional)
sea salt and freshly ground
black pepper
Other
focaccia or
ciabatta
Back to recipe
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