Chickpea Tuna Salad

Chickpea Tuna Salad

Chickpea “tuna” salad is not only a great source of plant protein but it’s easy to make and is perfect for lunch at home or on the go! Here are two delicious ways to enjoy it, open faced in a melt with vegan cheese and in a classic sandwich with all the fixings!

Makes 4 sandwiches / melts

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Ingredients

31 oz (878g) Chickpeas or Garbanzo Beans, rinsed and drained
2 ribs Celery roughly chopped
1 slice Red Onion roughly chopped
1/2 cup (115g) Vegan Mayo
3 Tbsp (45g) Dijon or Yellow Mustard
1 tsp (5g) dry Dill or 1 Tbsp (15g) fresh chopped Dill
2-3 Seaweed Snack Sheets or Nori roughly torn
Salt & Pepper to taste

Optional add ins:
1 small Dill Pickle
1 Tbsp (15g) Capers
2 Tsp (10ml) Lemon Juice
1 1/2 Tbsp (23g) Relish

Directions

1. Make the chickpea salad by adding the rinsed and drained chickpeas to a food processor along with the celery, red onion, dill, salt & pepper. Pulse it a few times to break it down.

2. Add in the mustard, mayo and seaweed snacks and pulse again until desired consistency. Taste for seasoning and adjust with more salt, pepper or mustard.

3. Make the sandwich by using your bread of choice. Add a bit of butter, miso mayo or anything else you’d like. Then add the desired mount of chickpea salad. Add things like lettuce and tomato or whatever you usually do to your favorite sandwich.

4. To make the melt, butter a slice of bread (your choice) and let it lightly brown or toast on a hot pan. Once the first side is browned flip it face up and add the chickpea salad. Add 1-2 slices of vegan cheese. Add about 1-2 tbsp of water around the bread and cover with a lid. Allow the cheese to steam as the bottom of the bread browns. This can take 4-7 minutes. When the cheese is melted and gooey the chickpea melt is ready to enjoy.