Jennifer BarckleyShare
Throwback to your days of tuna sandwiches with this healthy substitute.
Enjoy a tuna-throwback without the fishiness and mercury risks. Protein-packed chickpeas stand in for tuna in partnership with seaweed—rich in essential minerals like iodine and calcium and vitamins to boot. Go from chickpea can to a satisfying sandwich in just 10 minutes.
Ingredients
- 8–12 slices of fresh wholegrain bread
- Shredded iceberg lettuce, to serve
- Fresh herbs (optional), to serve
Chickpea filling
- 400 g tin chickpeas, rinsed and drained
- ¼ cup egg-free mayonnaise
- ½ teaspoon dijon or wholegrain mustard
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ cup chopped celery
- 2 chives, finely chopped
- 2 teaspoons baby capers, drained
- A pinch of cayenne pepper
- ¼ cup chopped dill
- 1 teaspoon chia seeds (optional)
- 1 tablespoon tamari or soy sauce
- 2 toasted nori sushi sheets, shredded (optional)
Directions
- Place all the filling ingredients in a blender or food processor. Pulse for no longer than 30 seconds in total, checking intermittently that the mixture isn't turning into a paste. Season with salt and pepper to taste.
- You're aiming for a rough mash, so it's fine if some chickpeas remain almost whole. (You could also do this the old-fashioned way and squash all the ingredients together with a potato masher.)
- Spread the mixture over half the bread slices. Top with shredded lettuce, and some fresh herbs if using, sandwich the other bread slices on top and serve straight away.
Source: VegKit
