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Vegan Tuna in Jacket Potato

2
10m
Vegan Tuna in Jacket Potato
  • 1 sheet Nori seaweed
  • 1 can chickpeas, drained and rinsed
  • 3 spring onions, sliced fine
  • 1 tbsp capers, drained
  • 1 tbsp lemon juice
  • Black pepper
  • 3 tbsp Alpro Greek Style Plain alternative to yogurt
  • 150g canned1 sweetcorn, drained
  • Serve with a baked potato and a serving of salad

Ingredients
!

  • 1 sheet Nori seaweed
  • 1 can chickpeas, drained and rinsed
  • 3 spring onions, sliced fine
  • 1 tbsp capers, drained
  • 1 tbsp lemon juice
  • Black pepper
  • 3 tbsp Alpro Greek Style Plain alternative to yogurt
  • 150g canned1 sweetcorn, drained
  • Serve with a baked potato and a serving of salad

Preparation
!

1

First, blitz the nori in a food processor or blender until it’s finely chopped. Add to the blender the chickpeas and pulse the mixture twice – do not over blend!

2

Transfer the mixture to a large mixing bowl and add the rest of the ingredients and mix well. Season with black pepper.

3

Serve on top of a baked potatoes with a side salad.

4

If not using immediately, the mixture can be stored in the fridge in an airtight container for up to 2 days.