Recipe courtesy of Mary McCartney
Chickpea "Tuna" Salad Sandwich
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1215
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 204
- Dietary Fiber
- 22
- Sugar
- 29
- Protein
- 48
- Cholesterol
- 0
- Sodium
- 2805
- Total: 10 min
- Active: 10 min
Ingredients
Chickpea "Tuna" Salad:
One 14-ounce can chickpeas, drained and rinsed
3 tablespoons vegan mayo
1 tablespoon capers, chopped
1 tablespoon pickled cucumber relish
1 stick celery, trimmed and finely chopped
1 small red onion, finely chopped
1/2 lemon
Pinch flaky sea salt
Pinch freshly ground black pepper
To serve:
4 slices bread of your choice (I like sourdough)
2 tablespoons vegan mayo
2 tablespoons whole-grain mustard
2 jarred roasted red pepper slices
Handful of arugula
Directions
- For the chickpea "tuna" salad: Put the chickpeas in a medium mixing bowl and mash down with a potato masher, so all the chickpeas are smashed but there’s still some texture. Add the vegan mayo, capers, cucumber relish, celery and red onion. Squeeze in the lemon juice and give it all a good mix. Season with the salt and pepper.
- For the sandwich: Spread a thin layer of vegan mayo on one side of a bread slice and a thin layer of mustard on another bread slice. Add a slice of roasted red pepper on the bottom piece of bread. Spoon in half of the chickpea "tuna" filling, top with some arugula and put on the lid. Cut in half.
- Repeat for the second sandwich.
Cook’s Note
This is also great scooped onto a baked potato or green salad.