November Edit #6

Vegan Chickpea Tuna and Mozzarella Melt

This inexpensive, simple and easy recipe is a great lunch option. You can add vegan cheese, sweetcorn or salad if you would prefer.

Chickpeas are a great alternative to meat because they are high in plant based protein. They contain a variety of vitamins and minerals and are high in fibre.

Serves: 2

Total time: 10 mins


  • 400g tin chickpeas

  • 2 tbsp capers roughly chopped

  • 2 tbsp sundried tomatos finely chopped

  • Half red onion finely chopped

  • Half lemon juice

  • 1tbsp olive oil

  • 2tbsp vegan mayo (optional) I used Follow your Heart Veganaise

  • 2tsp fresh parsley chopped (optional)

  • Salt and pepper

  • Vegan cheese – I used Morrison’s mozzarella style slices

  • Serve in a bread roll - I used an olive ciabatta


Mix the chickpeas, capers, tomatoes, onion, lemon juice and olive oil together in a bowl and season with salt and pepper (bear in mind the capers are already quite salty).

Mash together using a fork to break down the chickpeas and the capers. The mixture can be rough and still have lumps in it.

Add the vegan mayo if you want a more creamy consistency.

Fill your bread roll, top with the vegan cheese and grill until the cheese is melted.


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