Baked Potato with Vegan Chuna Sweetcorn

Serves: 2 Cook: 1_hours


Here's a twist on a classic that makes a quick and healthy lunch or midweek meal. We use protein packed organic chickpeas in place of tuna to make 'chuna' - simply combine with our Organic Egg Free Mayo and a few other store cupboard ingredients and serve with a baked jacket potato for a really quick and easy meal.


This recipe can easily be doubled if you are serving 4. If you are serving 1, the other half of chuna will keep in the fridge for a day or two in an airtight container.


2 large potatoes

1 tbsp Biona organic Olive Oil

1 tin Biona Organic Chickpeas

2 spring onions

Handful of Biona Organic gherkins or capers

100g Biona Organic sweetcorn

3 tbsp Biona Organic Egg-free Mayo

1 tsp Biona organic Dijon Mustard

2 tsp Biona Organic lemon juice

Sea salt & pepper


  1. Preheat your oven to 200c
  2. Rub a little olive oil all over the potatoes, then place them on a baking tray and season with salt and pepper.
  3. Bake in the oven for an hour until crispy on the outside and fluffy on the inside.
  4. To make the chickpea chuna, drain and rinse the chickpeas and them add them to a bowl and mash with a fork.
  5. Chop the spring onion and gherkins finely, then add them to the chickpeas along with the sweetcorn, mayo, mustard and lemon juice.
  6. Mix until everything is combined and season with salt and pepper.
  7. Once the potatoes are cooked, fill them with the chickpea chuna. Serve with a fresh green salad.

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