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by Angeline Leong March 15, 2020 2 min read

With temperatures rising, we are all about the cold deli meals. Our Chickpea Tempeh Tuna Sandwich is a riff on the widely popular chickpea tuna, with the added benefit from pre-digested beans. To keep things zero-waste, we save the protein-rich aquafaba (chickpea water), a byproduct from cooking chickpeas, and whip it into cloud-like plant-based mayonnaise.


Chickpea Tempeh Tuna (serves 2-4)

1 pack (200g) Angie's Chickpea Tempeh
1 shallot, minced
1 stalk green onion, minced
1 stalk celery, diced
1 clove garlic, grated
5 no green olives, pitted and diced
3 tbsp fresh parsley, minced 
3 tbsp activated sunflower seeds 
2 1/2 tsp nutritional yeast
1/2 tsp black pepper
1/8 tsp cayenne
1/2 tbsp apple cider vinegar
1/2 tbsp whole grain mustard
3 tbsp Aquafaba Mayonnaise (recipe follows)

Aquafaba Mayonnaise (makes 1 cup)

1/4 cup aquafaba (chickpea water)
1 1/2 tbsp lemon juice
1/2 tbsp apple cider vinegar
1/8 tsp cream of tartar
1/8 tsp ground mustard
1/2 tsp Himalayan salt
1/4 tsp coconut sugar
3/4 cup light olive oil


Start by preparing the Aquafaba Mayonnaise first. In a large mixing bowl, combine all ingredients except olive oil. Using an electric hand mixer, begin to mix while gradually adding oil over a period of 5 minutes. Continue mixing for 10-12 minutes until the mixture is thick and creamy. Store in the refrigerator in an air tight container. It will keep 7-10 days.

For the Chickpea Tempeh Tuna, roughly dice Angie's Chickpea Tempeh and boil for 5 minutes. Drain, transfer into a large bowl, and roughly mash the tempeh with a potato masher or fork. Add the remaining ingredients and fold the mixture gently with a spatula. Taste and adjust the seasoning if needed. Serve as a sandwich filling or in a wrap, in lettuce cups for a refreshing salad, or on crackers for a party.

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