Sarah’s Chickpea Thuna

Name: Sarah’s Chickpea Thuna
Total time: 20 min
Ingredients: 2 tablespoons brine/vinegar from the jar of capers or from a jar of gherkins; ½ teaspoon mustard powder (optional); 2 tablespoons brine/vinegar from the jar of capers or from a jar of gherkins; 2 tablespoons brine/vinegar from the jar of capers or from a jar of gherkins; Pinch of sea salt; 2 tablespoons brine/vinegar from the jar of capers or from a jar of gherkins; Pinch of black pepper; 1 x 400 g/14 oz can chickpeas/garbanzo beans; 1 x 200 g/7 oz can sweetcorn; 1 x 400 g/14 oz can chickpeas/garbanzo beans; 30 g/1 oz fresh chives (optional); 30 g/1 oz fresh dill; Finely grated zest and juice of 1 lemon; 125 g/4½ oz (drained) capers; 2–3 tablespoons vegan mayo; 1 tablespoon extra virgin olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“When I have people over for a gathering or one of our Skank & Grill parties (sweet tunes and a vegan BBQ), this is one of the dishes I whip up for the buffet. Most people at first glance think it’s tuna and do a double take. Hosting and feeding beautiful souls is a great privilege and a practice I learned from my mum. Her epic party tables always groaned with food and I think of her whenever I make a big spread for lots of people.”

Ingredients

Side dish
Vegan
Gluten-free

Ingredients

Method