Description
A simple, plant-based sandwich filling made from mashed chickpeas resembling tuna salad.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup vegan mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices bread
- Lettuce leaves
Instructions
- Place the rinsed and drained chickpeas in a medium bowl.
- Mash the chickpeas coarsely with a fork until they resemble flaked tuna. Do not over-mash; some texture is desired.
- Add the vegan mayonnaise, celery, red onion, lemon juice, Dijon mustard, dill, salt, and pepper to the bowl.
- Mix all ingredients together until well combined.
- Taste and adjust seasoning if necessary.
- To assemble the sandwich, place lettuce leaves on two slices of bread.
- Spoon half of the chickpea mixture onto the lettuce on each sandwich base.
- Top with the remaining bread slices.
Notes
- For a different flavor, substitute capers for the celery.
- If you prefer a smoother texture, pulse the chickpeas briefly in a food processor instead of mashing by hand.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
- Cholesterol: 0
Keywords: vegan, chickpea, tuna salad, sandwich, plant-based, no cook, vegetarian