‘CHICKPEA OF THE SEA’ TUNA SALAD SANDWICH
This is a great mock ‘tuna’ salad sandwich using chickpeas. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.
- Prep Time: 10 min
- Total Time: 10 min
- Yield: Serves 3
- Category: Salad, Entree
- Method: mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
- juice of 1/2 lemon + some zest if you like
- 1/4 – 1/3 cup of vegan mayo (or 3 – 4 tablespoons hummus or white bean hummus + 2 – 3 tablespoons water)
- 1/4 cup celery (about 2 small stalks, leaves ok too), chopped
- 1/4 cup red onion (about 1/2 small), chopped
- 1/4 – 1/2 teaspoon garlic powder
- himalayan salt & cracked pepper, to taste
- dash of cayenne, optional
Other optional ingredients:
- crushed nori sheets or dulse (seaweed)
- 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
- sweet or dill pickle relish
To Serve
- 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
- leafy greens, to serve
- nori sheets, to serve (optional)
- pickles, optional
Instructions
Mash chickpeas: Drain and rinse chickpeas, place in a medium-size bowl, and roughly mash about 3/4 of the chickpeas with the back of a fork or potato masher until desired consistency.
Assemble salad: Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternatively, you can use a food processor to start with the beans, pulse a few times, and add the remaining ingredients, pulsing again a few times until the 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.
- For a gluten-free meal, you can also serve it on bibb or romaine lettuce like a wrap instead of bread.
- Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
- Lastly, pair it with your favorite crackers.
Salad serves 3 generously.
Store: Leftovers in an airtight container in the refrigerator for up to 5 – 6 days. Stir before serving.
Notes
If using thick store-bought hummus, thin it with water, adding 1 tablespoon at a time, stirring, and repeating until desired consistency. This will make for a really nice, creamy binder. 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. It’s cool and crunchy!
Nutrition facts are 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!
Find it online: https://simple-veganista.com/chickpea-of-sea-salad-sandwic/