Chickpea Tuna Stuffed Sweet Potato
INGREDIENTS
Sweet potato
1 can chickpeas
1/2 nori sheet
1 tsp lemon zest
1 tbsp lemon juice
1 tsp Apple cider vinegar
1 tsp capers, chopped up fine
4 tbsp aioli (ranch - recipe below)
2 tbsp dill, finely chopped
1/2 tsp Sea salt
Pinch of black pepper
DIRECTIONS
Bake your sweet potato whole at 200 DegreesC for about 45 minutes. Whilst your potato is baking make your tuna mix.
Drain and rinse the chickpeas, then place them into a bowl and begin mashing them with a potato masher or a fork. Don’t mash them completely as it’s nice to have a bit of texture in them. Then slice the nori sheet up small (or use scissors), add the rest of ingredients into the chickpeas and mix together.
Taste test to see if you want to add any more mayo if you like it more creamy, or lemon for acidity or salt for saltiness.
Then simply slice your potato in half and add your tuna mix, then top with some creamy ranch.
If you don’t use all the tuna mix you can save it in the fridge and use it in a sandwich/toastie the next day!!