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Vegetarian chickpea “tuna” salad sandwich

vegetarian chickpea tuna salad sandwich

So creamy and delicious you won’t believe it’s not the real deal! 

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Ingredients

SERVE WITH

Instructions

  1. Put drained chickpeas in a medium bowl. Using a stick blender (or a fork), mash the chickpeas. You want a chunky mix, with most chickpeas completely mashed and some only broken up.
  2. Add lemon juice, mayonnaise, mustard, chopped celery, pinch of salt and pepper. Mix thoroughly. Taste and adjust seasoning to your taste. Add more lemon juice and mayonnaise too, if needed, until you get a desired consistency. 
  3. Spread a hefty amount of the chickpea salad over one slice of bread (toast it if you prefer that). Top with sliced tomatoes and 1-2 big leaves of lettuce. Add other toppings if desired, cover with a second slice of bread. Repeat for more sandwiches and serve.
  4. Keep leftover chickpea salad covered in the refrigerator and use within a few days. 

Notes

Use whatever can or jar of chickpeas you have on hand. It doesn’t have to be exactly 13oz. If you have more chickpeas than the recipe calls for, simply add more of the other ingredients. 

This is a very simple, even basic, chickpea “tuna” salad. I always make it like this and then play with toppings. But you can definitely upgrade the actual salad. 

Popular ingredients that you can include are: chopped scallions or red onion, chopped capers, chopped cornichons or dill pickles, chopped peppers or even sun-dried tomatoes. 

Lighten up the recipe by using yogurt instead of mayonnaise. 

Make the recipe vegan by using vegan mayonnaise or some tahini. 

 

 

 

Keywords: quick, lunch