Tuna Mayo on Corn Crispbread
- 6x Orgran Corn Crispbread
- 1 tin of chickpeas rinsed
- 1 sheet of nori paper
- Salt and pepper to taste
- 1/2 teaspoon ground coriander
- 1 tablespoon lemon juice
- 3 tablespoons vegan mayonnaise
- 1/4 cucumber sliced
- 1 handful baby spinach/rocket chopped
- Fresh coriander for garnishing
- Drain your chickpeas and rinse.
- Add to your bowl and mash them using a potato masher or fork.
- Add in the cucumber, all your spices as well as the mayo and lemon juice and mix.
- Crumble up your nori sheet and add to the mayo and chickpea mix.
- Mix in and add your spinach/rocket.
- Spoon the mixture onto your crackers, serve with some fresh coriander and enjoy!