Recipe · Finxa
Chickpea chuna
"For everyone who misses tuna but not, you know, the tuna. Nori does all the heavy lifting here." — Zandile Finxa
Ingredients
The Base
1 can chickpeas, drained and mashed
2 sheets nori, crumbled
2 tbsp mayonnaise, 1 tsp Dijon
Mix-ins
1 celery stick, finely diced
1 tbsp capers, chopped
Squeeze of lemon, salt to taste
Method
Mash the chickpeas coarsely, leaving some texture.
Crumble the nori in by hand — this is where the "fishy" flavour comes from.
Fold in the mayonnaise, mustard, celery, capers, and lemon.
Season to taste and serve on toast, in a sandwich, or straight off the spoon.
Familiar flavour, honest ingredients — that's the whole trick.
— Finxa
Notes
Keeps in the fridge for up to 3 days — the flavour deepens overnight.