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Chickpea Tempeh Tuna with Aquafaba Mayonnaise

Recipe developed by Chef Jais Hussain of Asian Market Cafe

With temperatures rising, we are all about the cold deli meals. Our Chickpea...

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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