When I was pregnant with my eldest son, I worked in a lab that was out in the middle of nowhere (or at least as close to the boonies as it gets in London).  The only place to eat within walking distance was the small cafe in the Asda across the street.  It was at that cafe that I first fell in love with the tuna and sweetcorn jacket potato.

During my pregnancy, I ate them about once a week.  Now it has been almost six years and, to be honest, I haven’t even thought about that tasty treat–that is, until today!

While looking for lunch ideas, I happened across the Chickpea of the Sea Sandwich recipe at thekitchn.com.  With a few modifications, I made a “tuna” salad that melded together the American version of my youth (the creamy, tangy mix of  mayonnaise and mustard, mild sweetness from the pickle relish) and my British pregnancy craving (a bit of extra crunch from the sweetcorn, served atop a baked potato with a sprinkling of mild “cheese”).

I guess it's a bit easier to kick back knowing you're not going to be someone's dinner!

Charlie’s Chickpea Salad (serves 2 hungry people)

  • 1 can chickpeas, drained and rinsed
  • 1/4 cup vegan mayonnaise, such as Vegenaise
  • 1 tbsp dijon mustard
  • 1 tbsp sweet pickle relish
  • 1 1/2 tbsp apple cider vinegar
  • 1/2 sheet nori, crumbled
  • 1 cup frozen corn kernels, thawed

Mash the chickpeas with a fork until chunky.  Add all remaining ingredients and stir to combine.

Serve in a halved baked potato atop a bed of lettuce.  Sprinkle lightly with Daiya shreds.

*Photo to come.  I ate it all before thinking of taking a picture!*