This is a wonderfully simple mock ‘tuna’ salad that can be served many ways!
- It’s great alone.
- Served on whole-grain artisan bread, like this sandwich.
- Add a scoop on top of a bed of leafy greens with a squeeze of lemon.
- Scoop it up with crackers.
- You could even cut some bell pepper strips or cucumber slices, they make great scoopers.
- Pairs well with fresh fruit too!
This Chickpea of the Sea Salad Sandwich is healthy, delicious and sustainable. Of course, it’s not going to taste exactly like tuna, but it will give you the mouth feel and fullness that its predecessor, the ‘tuna salad’ sandwich, gave you. Add some nori sheets or flakes to add more of a sea flavor.
I have really been enjoying trying all these different foods and sharing them here in hopes to inspire others who are looking to make changes, or who already have and are looking for new inspiration. I find it’s not difficult eating a plant based diet, in fact – it’s a joy!
I hope you like this version as much as I did!
I never tire of the simples!
My kind of wonderful!
If you love chickpea salads & sandwiches, here’s a few other delicious variations!
- Cranberry Walnut Chickpea Salad Sandwich
- Mashed Chickpea & Avocado Sandwich
- Sonoma Chickpea Salad
- Mashed Chickpea Salad Sandwich (The Original)
- Curried Chickpea Salad Sandwich
- Mediterranean Mashed Chickpea Salad
‘CHICKPEA OF THE SEA’ SALAD SANDWICH
This is a great mock ‘tuna’ sandwich. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.
- 1 can (14 oz) chickpeas (garbanzo beans)
- juice of 1/2 lemon + some zest if you like
- 3 – 4 tablespoons hummus or white bean hummus (vegan mayo is great too)
- 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
- 1/2 cup red onion (about 1/2 small), chopped
- 1/2 teaspoon garlic powder
- himalayan salt & cracked pepper to taste
- dash of cayenne, optional
- 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
- leafy greens, to serve
- nori sheets, to serve (optional)
Other optional ingredients:
- crushed nori sheets or dulce
- 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency. Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times…add remaining ingredients pulsing again a few times until desired consistency.
Serve chilled or at room temperature.
Ways to serve:
- Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
- You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
- Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
- Lastly, pair with your favorite crackers.
Salad serves 3 generously. Store leftovers in an airtight container in fridge for up to 6 days.
If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice, creamy binder. And if using the hummus recipe link in the ingredient list, omit the cumin.
The chickpea of the sea salad is great on leafy greens as a wrap (pictured below). Cool and crunchy!
Nutrition facts is for the salad only (bread not included). Using the right bread may add another 10 grams of protein. Not too bad for a vegan sandwich!