Taken from Veggie Fast Food. This veggie-friendly sandwich recreates the creamy taste of the classic tuna mayo sandwich.

Tuna-less Tuna Sandwich

Makes 2
Preparation time: 20 minutes

1 tin chickpeas (drained weight 240 g)
4 tbsp almond mayonnaise (see below)
2 spring onions
2 pickled gherkins
2 tsp fresh dill
2 tsp tamari soy sauce
1 tsp hot chilli sauce
salt
freshly ground pepper
6 slices toast
4 tbsp ketchup
a few iceberg lettuce leaves

1. Drain the chickpeas in a sieve. Combine with the mayonnaise, using a fork or potato masher to crush into a rough paste. Trim, wash and finely slice the spring onions. Finely dice the gherkins. Add the chopped spring onions and diced gherkins to the chickpea paste and mix well. Fold in the dill, soy sauce and chilli sauce, and season with salt and pepper.

2. Toast the bread. Spread 4 slices each with 1 tablespoon of ketchup and cover with a few lettuce leaves. Cover with the chickpea paste. Lay two prepared slices of toast over the other two, then cover with the remaining slices to make two double-decker tuna-less tuna sandwiches.

Serving tip: Cut the sandwiches on the diagonal with a sharp knife and use a toothpick to hold them in place. Serve.

Almond mayonnaise

Makes 250 g
Preparation time: 10 minutes

1 untreated lemon
2 tbsp white almond butter
1 tsp vegetable stock granules
2 tsp Dijon mustard
1 tsp turmeric
1 tsp sweet paprika
200 ml rapeseed oil
salt
freshly ground pepper

Halve the lemon and squeeze the juice. Combine the almond butter with 100 ml of lukewarm water, the vegetable broth granules, mustard, turmeric, paprika and lemon juice in a deep container and blend with a stick blender on the highest speed. Gradually add the oil while continuing to blend to a creamy consistency. Season with salt and pepper.