Vegan chickpea 'tuna' baked potatoes
Serves: 2, plus leftover ‘tuna’
Prep time: 15 minsTotal time: 
Recipe photograph by Gareth Morgans
Vegan chickpea 'tuna' baked potatoes
Mash chickpeas to a tuna-like consistency with vegan mayo, sweetcorn and capers, then pile into baked potatoes for a fibre-rich, plant-based meal. Serve with a side salad, if you like
Serves: 2, plus leftover ‘tuna’
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
356Kcal
Fat
10gr
Saturates
1gr
Carbs
55gr
Sugars
4gr
Fibre
8gr
Protein
8gr
Salt
0.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 baking potatoes (about 250g each)
- 1 tsp olive oil
- 1 x 400g tin chickpeas
- 1 x 198g tin sweetcorn
- 1 small red onion
- ½ celery stick
- 2 tbsp capers
- 75g vegan mayonnaise
- zest and juice of ½ unwaxed lemon
- 1 tsp wholegrain mustard
- 1 tbsp chopped dill, plus extra to serve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Prick the potatoes a few times with a fork, then microwave on High for 10-12 minutes, turning halfway, or until tender when pierced with a knife. Brush with the oil and season with salt. Put on a baking tray and bake for 10 minutes to crisp up the skin.
- Meanwhile, rinse and drain the chickpeas then tip into a large bowl and crush with a masher or fork until semi-broken down; leave some chickpeas quite chunky to add texture. Drain the sweetcorn, too, and add to the bowl. Finely chop the red onion and celery stick, then drain and roughly chop the capers. Add to the bowl.
- Stir together the mayo, lemon zest, wholegrain mustard and dill. Mix into the chickpeas, season and squeeze in some lemon juice to taste.
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When the baked potatoes are ready, split them open and fill with half the chickpea ‘tuna’ (see ‘Waste not’ tip, below for the leftovers). Scatter with extra dill to serve.Waste notStore the leftover chickpea ‘tuna’ in an airtight container in the fridge, ready to make sandwiches next day.
