Vegan Tuna Salad Sandwich
Ingredients
The salad
-
1
can (15-ounce)
chickpeas, rinsed and drained
-
1
tablespoon
tahini
-
3
tablespoons
vegan mayonnaise or Greek yogurt
-
1
teaspoon
Dijon or spicy brown mustard
-
1
tablespoon
maple syrup or agave nectar
-
¼
cup
diced red onion
-
4
pieces
scallions, thinly sliced
-
¼
cup
diced celery
-
¼
cup
diced pickle
-
1 to 2
teaspoons
capers, drained and loosely chopped
-
a healthy pinch each
sea salt and black pepper
-
1
tablespoon
roasted unsalted sunflower seeds or pumpkin seeds (optional)
-
to taste
fresh lemon
optional
For serving
-
8
slices
good bread
-
Boston lettuce
Instructions
- Mash the chickpeas in a mixing bowl, leaving some whole.
- Add tahini, mayo or Greek yogurt, mustard, maple syrup, red onion, scallions, celery, pickle, capers, salt, pepper, and sunflower seeds to the bowl and mix well.
- Taste and adjust seasonings as needed, adding more salt or lemon juice if desired.
- Prepare the bread and any additional toppings.
- Scoop about ½ cup of the chickpea mixture onto one slice of bread, add toppings, and top with another slice. Repeat for additional sandwiches.
Nutrition Facts (estimated)
Servings
4 sandwiches
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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