‘Chuna’ Mayo Sandwiches

Name: ‘Chuna’ Mayo Sandwiches
Prep time: 20 min
Total time: 20 min
Yield: 18
Ingredients: 2 x 400g tins chickpeas, drained and rinsed; 1 1/2 tbsp. capers, drained and rinsed; 1/2 red onion, finely chopped; 40 g tinned sweetcorn, drained and rinsed; 60 g vegan mayonnaise, we used Hellmann’s Vegan Mayo; 1 tbsp. tahini; Juice 1 lemon; 6 slices seeded white bread

A vegan version of the ever-popular tuna sandwich. Remember to check your bread choice is suitable too.

By The GH Kitchen TeamUpdated: 26 April 2023

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We've turned the classic tuna mayo sandwich into a vegan version using chickpeas (hence the name 'chuna') and these sandwiches make the perfect addition to an afternoon tea celebration with friends and family.

The addition of capers, red onion, sweetcorn, tahini and lemon add a wonderful umami flavour that mimics the taste of a tuna mayonnaise - you wouldn't even know it's vegan!

Serve with cucumber sandwiches and English sparkling wine for the ultimate afternoon tea spread.

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

100

Ingredients

For the filling

2 x 400g tins chickpeas, drained and rinsed
1 1/2 Tbsp. capers, drained and rinsed
1/2 red onion, finely chopped
40 g tinned sweetcorn, drained and rinsed
60 g vegan mayonnaise, we used Hellmann’s Vegan Mayo
1 Tbsp. tahini
Juice 1 lemon

To assemble

6 slices seeded white bread

Directions

1. Step 1Make the filling. In a medium bowl, using a potato masher, squash the chickpeas until thoroughly broken down. Mix in the remaining ingredients and some seasoning.
2. Step 2To assemble, spread the filling on to 3 slices of bread and sandwich together with the remaining bread. Cut in sixths and serve.

Get ahead:

Assemble up to 3hr ahead. Wrap well and chill.

Per 1/6 sandwich:

Calories: 100
Protein: 4g
Total fat: 5g
Saturates: 0g
carbs: 9g
Total sugars: 1g
Fibre: 2g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time