This 'Deli Choona' is every bit as yummy as the fishy version.. It might even be better to be honest as it packs in way more fibre as well as 2 portions of veg per serving!
The chickpeas in this recipe not only pack in a good dose of plant based protein but also provide a good source of fibre too.. Making this recipe a healthy alternative to regular canned tuna fish.
This recipe is really easy to make although it does use a couple of ingredients that you might not normally have in your store cupboard.. They are DEFINITELY worth buying though as you only need a little bit for the recipe, you'll want to make it loads too after trying it once, so they are worth it! - Also, trust me when I say that you don't want to compromise on these niche ingredients, they really do help to build that 'fishy' flavour profile. The combination of lemon juice, capers and nori really does tell your brain that your eating tuna!
To make an 2-3 Portions of the 'Deli Choona' you will need:
1 Can of Chickpeas (drained) 35p
1 Teaspoon of Cider Vinegar (2p)
A Splash of Lemon Juice (2p)
1-2 Teaspoons of Mustard (5p)
1 Tablespoon of Tamari Soy Sauce (5p)
1/4 Garlic Granules (or Garlic Puree)
A Good Pinch of Cracked Black Pepper
A Good Pinch of Sea Salt
About 10 Capers (finely diced) 10p
1 Tablespoon of Finely Shredded Nori (10p)
1 Heaped Tablespoon of Vegan Mayo (10p)
3 Tablespoons of Sweetcorn (20p)
1 Spring Onion (finely sliced) 5p
How to do it:
Pop your drained chickpeas into a bowl and use a potato masher to create a thick textured paste - try not to fully puree your chickpeas, you ideally need a few chickpeas left roughly mashed within the mix to replicate the 'tuna' texture.
Next, add your garlic, pepper, salt, mustard, vinegar, soy sauce, capers and mayo. Mix well.
Now add your shredded nori, sweetcorn and spring onion. Mix again and then check the seasoning.
Use your 'Choona' to fill sandwiches, top jacket potatoes or stir through pasta.
This recipe will keep up to 3 days in an airtight tub in the fridge.