Chicpea "Tuna" Sandwich by
Good for 3 day when kept in fridge.
Ingredients
3 cups cooked chickpeas
1 1/2 cups homemade vegan mayo *
1/2 cup pickles
1 large red onion
2 celery sticks
1/2 Tsp Nutritional Yeast
5-10 tbsp freshly chopped dill (or parsley)
Juice from 1 lemon
Salt and pepper, to taste
Instructions
Start off by placing the chickpeas in a food processor. Pulse it a few times until it has a flaky consistency. Be careful not to overdo it though, you do not want it to start getting pureed.
Finely chop the onion, pickles and celery, before placing it in the bowl along with the chickpeas. Stir in the vegan mayonnaise (read note below on how to make it), lemon juice and dill. Add in salt and pepper while tasting.
You have the option of either eating this as a “tuna” salad, or you can grab some whole meal bread and make it into a sandwich instead. If you do decide to make a sandwich, I recommend adding in some cucumber and tomato slices as well as some lettuce, before slicing it diagonally.
Finely chop the onion, pickles and celery, before placing it in the bowl along with the chickpeas. Stir in the vegan mayonnaise (read note below on how to make it), lemon juice and dill. Add in salt and pepper while tasting.
You have the option of either eating this as a “tuna” salad, or you can grab some whole meal bread and make it into a sandwich instead. If you do decide to make a sandwich, I recommend adding in some cucumber and tomato slices as well as some lettuce, before slicing it diagonally.