Chickpeas make for a tasty tuna alternative in this comfort food classic.

Chickpea & Sweetcorn Baked Potato

This is such a clever vegan twist on the classic lunchtime favourite. The chickpea ‘tuna’ is also great in sandwiches or with pasta – my husband’s personal favourite. It’s delicious with hot pasta for a quick midweek dinner or as a cold pasta salad in summer. Gluten-free, dairy-free & vegan. Serves 2

Ingredients

2 large potatoes

1 tbsp olive oil

For the chickpea ‘tuna’:

1 tin chickpeas (240g drained weight)

1 celery stalk

3 spring onions

Handful pickles (I use cornichons)

100g sweetcorn

3 tbsp vegan mayo

1 tsp Dijon mustard

2 tsp red wine vinegar

Sea salt and pepper

Method

1. Preheat the oven to 200ºC.

2. Use your hands to rub olive oil all over the potatoes. Place them on a roasting tray and sprinkle well with salt and pepper. Bake for about 50-60 minutes until tender on the inside and crispy on the outside.

3. While they’re baking, make the chickpea filling. Rinse and drain the chickpeas, add them to a medium bowl and mash them well with a fork.

4. Finely dice the celery, spring onion and pickles. Add them to the bowl with the chickpeas. Add the sweetcorn too.

5. In a small bowl, whisk together the vegan mayo, Dijon and vinegar.

6. Pour the sauce over the chickpeas, season generously with salt and pepper and mix well.

7. Taste it and add a little more vinegar if you like.

8. Slice open the baked potatoes and pile the filling generously into the middle.

 

Indy loves…

I’ve never been a big mayo lover, and don’t even get me started on ketchup (I’m one of those people who can’t even handle the smell), but in the last few years I’ve grown a new appreciation for so many people’s favourite condiment. Just as I was getting into mayonnaise, I started eating a plant-based diet and that’s where Veganaise comes in. If you’re in the same boat, I suggest you grab a jar of it in your local health food store. You’ll hardly notice the difference – my family are converts now too. My top tip is to stir 1tsp of Dijon mustard into a full jar – it’s a subtle flavour but it makes a huge difference, trust me.

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