Chickpea & Celery Mayonnaise Sandwich Filling

12 April 2025  (Saturday)

I was up before Richard, though he shortly followed so no cuppa in bed for Richard, though he no longer likes a cuppa in bed as his mind starts wandering, often to places he’d rather it didn’t.

Of course, Saturday’s Sunday Chat recording day, and after a crumpet breakfast and some work work at my desk, and Richard having uploaded a load of photos to our new Ko-fi Shop, we recorded… just past midday, so effectively the afternoon rather than the morning.

At the plot in the afternoon for the final segment of A Week at the Plot, and then Linda McCartney burgers for supper… and an episode of Bosch Legacy (Prime)… and answering comments on Thursday's blog.  


Recipe:  Chickpea & Celery Mayonnaise (Sandwich Filling)

This is often called Chickpea Tuna Mayonnaise for some reason, and I see no sense in that other than enticing people to eat less fish, which I guess is a good thing.  We don’t eat fish nowadays, other than a portion of fish and chips at the seaside.  We are slowly moving our way vegan, though whether we ever give up on cheese is something only time will tell.

This is a great filling for sandwiches, popped on buttered toast, in a toasted sandwich and as here, in wraps.  It would also be good as the main element of a light supper, simply placed on a plate with lots of lettuce, cucumber, tomatoes, radish etc.

Really well drain a 425g can of chickpeas, and set aside to continue draining.

Finely chop half a red onion and two or three sticks of celery and add to a bowl.  Add a rounded teaspoon of miso paste (or half a teaspoon of bouillon powder), a teaspoon of Dijon mustard (I think a mild mustard is best), pop on top the well drained chickpeas, and mash all with a fork - leave some chickpeas whole for texture if you wish.  After the mashing mix all the four ingredients well together, then add in the celery and stir.  Add a level tablespoon of yeast flakes, a teaspoon of cider vinegar, and mix both in.  Now add two gently rounded tablespoons of mayonnaise (use vegan if you wish) and mix all thoroughly.  I then set this aside in the fridge for a few hours though it can be used straight away.

I sliced half a red pepper into thin lengthwise slices, and set aside.

I heated four Lidl wraps (the brown ones, Half and Half I think they’re called by the big brand names) for 30 seconds in a microwave to soften, though if you don’t have a microwave don’t worry about this step - it just makes the wraps a little more flexible and therefore easier to handle.

I then put a quarter of the mix onto half of the wrap (looking down on it, the bottom half), though leaving the right hand 2 inches clear of any mixture.  Then I laid a quarter of the sliced red pepper over the top of the mixture, and folding in the right hand edge I rolled from the side of the wrap closest to me upwards, gently but firmly.  Grab another wrap and do the same process until all four wraps, the mixture and the red peppers are used up.

Delicious!

You can vary the ingredients here, though I would always use the chickpeas, red onion, celery (unless you’re allergic) and mayonnaise as the base.  Spice up with some curry powder or paste if you wish, or add grated carrot rather than the celery.


Weather:  Sunny start, though definitely cooler than yesterday by a few degrees.  Mid-afternoon the sky became overcast and it got rather hazy.

Breakfast:  Crumpets, Flora Pro-activ Butter Spread & Yeast extract
Lunch:  Wraps with Chickpea & Celery Mayonnaise with sliced red pepper
Supper:  Linda McCartney Mozzarella Burgers, buns and homemade white cabbage coleslaw