Chickpea \"Tuna\" Salad Sandwiches recipe

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Ingredients

½ sheet nori (dried seaweed), torn into small pieces
1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
¼ cup vegan mayonnaise
⅓ cup minced or finely grated carrot
⅓ cup finely diced celery
2 tablespoons dried minced onion
2 tablespoons fresh dill
½ teaspoon salt
black pepper to taste
8 slices whole wheat bread, toasted
¼ cup vegan mayonnaise
8 lettuce leaves
8 tomato slices

Nutrition Info

360.3 calories
carbohydrate: 43.6 g
cholesterol: : -
fat: 16 g
fiber: 7.5 g
protein: 11.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 690.4 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse nori in a blender until it's a fine powder. Set aside to let dust settle.

  2. Mash chickpeas with a sturdy fork or a small-holed potato masher (chickpeas slip through larger, zigzag-type mashers) in a large bowl until most are broken up. Do not overmash--they should retain some texture.

  3. Stir in mayo and mash a little more. Stir in nori powder, carrot, celery, onion, dill, salt, and pepper. Cover and chill at least 15 minutes or up to 3 days.

  4. For the sandwiches, slather toast with mayo (about 1 1/2 teaspoons per slice). Layer salad, lettuce, and tomato between toast slices. Cut sandwiches in half diagonally.

Recipe Yield

4 servings

Recipe Note

Chickpeas are surprisingly fishy, and when they're mashed, taste a lot like tuna! Mix it with nori and the usual tuna salad suspects (like carrots and onion) for a vegan 'tuna' sandwich.

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