Vegan tuna salad sandwiches (Made with chickpeas!)
This easy chickpea salad is the vegan's version of tuna salad. It makes a mouthwatering & filling lunch. Plus, it's ready in just minutes!
Servings: 4 people
- 1 1/2 cups chickpeas 1 15 oz. can chickpeas, drained and rinsed
- 1 stalk celery chopped small
- 2 heaping Tablespoons dill pickle chopped small
- 2 Tablespoons vegan mayonnaise + extra for slathering on sandwiches (optional)
- 1/4 teaspoon stoneground mustard
- 1/4 teaspoon celery seed
- Pinch dried dill or chopped fresh dill
- Pinch salt
- 8 slices bread
Put drained chickpeas, celery, dill pickle, vegan mayonnaise, stoneground mustard, celery seed, dried dill, and salt into a food processor. Pulse until the ingredients are flaky and combined, but not to the point of becoming a creamy spread. (Occasionally stop and scrape down the sides, so that everything breaks up evenly.)
Spread additional vegan mayo onto one side of the bread slices, if you like. Top four of the slices with vegan tuna salad, and then sandwich them with the remaining pieces of bread.
If you're a fan of raw onion, add a Tablespoon or two of chopped onion into the food processor as well.
If you like fishy flavors, add dulse flakes to taste.
Chickpea salad sandwiches are also nice with a couple pickle slices, onion slices, spinach, and/or tomato, if desired.
Other options for vegan tuna salad: put it inside a hollowed tomato, spread it onto crackers, add it as a topping for a green salad, or eat it right out of the bowl with a fork!
Calories: 299kcal | Carbohydrates: 45g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 351mg | Potassium: 307mg | Fiber: 7g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 1.1mg | Calcium: 111mg | Iron: 3.8mg