Recipe Inspiration

Back 2 School Chickpea ‘Tuna’ Reduced Oil Mayonnaise Sandwich by Candice Bodington


  • Can of chickpeas (rinsed & drained)
  • 3 Tbsp of Reduced Oil Mayonnaise 
  • 1/2 tsp dijon mustard
  • 1 Tbsp maple syrup/honey
  • 1/4 cup chopped red onion
  • 2 Tbsp fresh coriander* (finely chopped)
  • 1 healthy pinch each salt and pepper (to taste)
  • 4 slices of bread (lightly toasted // gluten-free for GF eaters)
  • Tomato, and or lettuce (optional // for serving)


  1. Add chickpeas to a mixing bowl and lightly mash with a fork for texture.
  2. Add Reduced Oil Mayonnaise, mustard, maple syrup, red onion, coriander, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
  3. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
  4. Scoop a healthy amount of filling onto two of the slices of bread, add desired toppings and sauce, and top with the other two slices of bread.
  5. Chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!

Products used:

Reduced Oil Mayonnaise

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