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Recipe
No Tuna Salad Sandwich
A vegan version of tuna salad using chickpeas with extra tang and flavor from pickles and capers.
Serves 4 sandwiches
15 minutes
Beginner
Lunch
High-Protein
Quick
Oil-Free
Category: mains
Source: Forks Over Knives/Minimalist Baker's Everyday Cooking
I like to add sunflower seeds for extra crunch and nutrition.
Let's cook
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 1 teaspoon Dijon or mustard of choice
- 1 tablespoon maple syrup
- ¼ cup diced red onions
- ¼ diced celery
- ¼ diced pickle
- 1 teaspoon capers drained and loosely chopped
- Salt and pepper
- 1 tablespoon roasted unsalted sunflower seeds (optional)
- 8 slices whole grain bread
- Mustard
- Romaine Lettuce
- Tomato, sliced
- Red onion sliced
Instructions
- 1Place the chickpeas in a bowl and mash with a fork, leaving a few beans whole.
- 2Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, S&P and sunflower seeds if using. Mix to incorporate.
- 3Taste and adjust seasonings as needed.
- 4Toast bread as desired and prepare any other sandwich toppings such as lettuce, tomato, onion, avocado.
- 5Scoop a healthy amount of the mixture (about ½ cup) onto one slice of bread. Add desired toppings and top with a second slice and repeat the process for additional sandwiches.