Chickpea ‘Tuna’ Lettuce Cups

Plant Proof 10 ways to cook Tempeh Chickpea Tuna Lettuce Cups

I’ve been asked a few times how I would do a ‘no tuna’ type dish that still has that familiar tuna sandwich flavour.

Like always, the key with replicating a familiar meal comes down to texture and attention to detail with flavours.  To mimic the tuna texture I chose chickpea tempeh (you could equally use chickpeas) which is broken by hand into a chunky tuna type texture.  I then bring in flavours from the ocean with nori flakes and salt from capers along with Vegan Mayonnaise to help the ingredients stick together and deliver that ‘mushy’ tuna sandwich mix.

Plant Proof 10 ways to cook Tempeh Chickpea Tuna Lettuce Cups


  • 300g of Chickpea Tempeh (or 1 x can of rinsed and drained chickpeas)
  • 1 medium stem of chopped celery
  • 2-3 small handfuls bunch of chopped fresh dill
  • 1 x pickled cucumber
  • 3+ TBSP of Vegan Mayo
  • 1-2 tsp Nori or Dulse Flakes
  • Pink Salt & Peper to taste
  • Optional: Pitted Kalamata olives chopped
  • Toppings: Capers & a squeeze of lemon or lime


  • Cut Chickpea tuna into small blocks and pan cook until slightly brown and let cool (I cook in vegetable broth or water but if you want to cook in oil I recommend Avocado oil due to its high smoking point). Preferably cook the night before or morning of so it can completely cool down.
  • Break tempeh by hand to desired consistency.
  • Add all ingredients and mix together until well combined.
  • Serve in a lettuce cup and top with capers.

Hope you enjoy this recipe friends. If you do and upload a photo or video to social media tag me @plant_proof #plantproof – I love to see your creations!

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