‘Not Tuna’ Mix Served in Salad Leaves
15 - 20 minutes | Serves - 4 people
This recipe is brought to you by Made in Hackney.
TIP
Use up left over lettuce in this recipe.
• 400-gram tin chickpeas, drained and rinsed
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1 spring onion, finely chopped
• 1 teaspoon capers, roughly chopped
• 1 tablespoon vegan mayonnaise (optional)
• 1/2 teaspoon kelp powder or other seaweed
• Mash chickpeas in a bowl.
• Add all the other ingredients.
• Assemble salad leaves and sprinkling some red pepper and tomatoes on each one.
• Also, good served with sliced cucumber.