Chickpea Tuna Salad Sandwich
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegan, Plant-Based
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons vegan mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 8 slices of your favorite whole-grain bread
- Optional toppings: Lettuce, sliced tomato, sprouts, or pickles
Instructions
- Place the drained and rinsed chickpeas into a medium-sized mixing bowl. Using a fork or a potato masher, crush the chickpeas until most of them are broken down but some texture remains. You want a coarse, flaky consistency rather than a smooth paste.
- Add the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice to the mashed chickpeas. Stir well until the chickpeas are evenly coated. Sprinkle in the garlic powder, dill, salt, and black pepper, and mix again to distribute the flavors.
- Fold in the diced red onion and celery. These ingredients provide the essential crunch that makes a tuna salad sandwich so iconic. Taste the mixture and adjust the salt, pepper, or lemon juice according to your preference.
- Lay out four slices of bread. Spoon a generous amount of the chickpea mixture onto each slice. Add your favorite toppings like crisp lettuce, fresh tomato slices, or sprouts. Top with the remaining four slices of bread.
- Cut the sandwiches in half diagonally or into rectangles. Serve immediately while the bread is fresh and the filling is cool.