- 1 can chickpeas drained and rinsed
- 1/2 cup sweetcorn
- 1 -2 tbsp vegan mayo
- 1 tbsp caper (brine of)
- 1 tbsp soy sauce
- 1 squeeze lemon
- In a blender, quickly blitz the chickpeas.
- Transfer the chickpeas into a bowl and gently mash any chunkier bits with a fork to get a smoother 'tuna' texture.
- Add in the sweet corn, mayo, soy sauce, brine, a squeeze of lemon and incorporate.
- Serve and enjoy as desired.