Vegan Tuna Crunch Salad

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I have been thinking a lot about kids lunch boxes. It is not as easy as putting a sandwich with a slice of ham and a slice of cheese in it.  So every morning I come up with something new. This is one of those experiment that went right.

Ingredients:

1 tinned chickpeas

3 tbsp vegan mayo

1/2 finely chopped onion

1 tbsp french mustard

2 gherkins finely chopped

A squeeze of sweet chilli sauce

Salt and pepper to taste

A bag of salad leaves of your choice

Method:

Drain the chickpeas and mush them up coarsely with a fork or potato masher. Add all the ingredients apart from the leaves and sweet chilli sauce into it. Mix it all up and have a taste. Adjust the seasoning a cording to taste.

Now serve it on top of fresh salad leaves. Add a dash of sweet chilli sauce.

I put this all together in a tortilla wrap for my kids lunch boxes. It was a total hit.

P.S: Don’t throw away the drained water from the tinned chickpeas. It is called aquafaba and can be used as egg whites in cakes and meringues. More on that in my next post.

 

 

 

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