Vegan "Tuna" Salad Sandwich

Name: Vegan "Tuna" Salad Sandwich
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 can Chickpeas (1 (15-ounce) can chickpeas, rinsed and drained); 1 tbsp Tahini (1 tablespoon tahini); 3 tbsp Mayonnaise (3 tablespoons vegan mayonnaise or Greek yogurt, see notes above); 1 tsp Dijon Mustard (1 teaspoon Dijon or spicy brown mustard); 1 tbsp Maple Syrup (1 tablespoon maple syrup or agave nectar); ¼ cup Red Onion (¼ cup diced red onion or less, see notes above); 4 pieces Scallion (4 scallions, thinly sliced); ¼ cup Celery (¼ cup diced celery); ¼ cup Pickles (¼ cup diced pickle, I use sweet bread and butter pickles); 1 tsp Capers (1 to 2 teaspoon capers, drained and loosely chopped (I like 2 tsp) — up to 2); 0 pieces Sea Salt (Healthy pinch each sea salt and black pepper); 1 tbsp Sunflower Seeds (1 tablespoon roasted unsalted sunflower seeds or pumpkin seeds, optional) — optional; 0 pieces Lemon (fresh lemon, optional, to taste) — optional; 8 slices Sliced Bread (8 slices good bread); 0 pieces Butter Lettuce (Boston lettuce)

Vegan "Tuna" Salad Sandwich - Salad (Middle Eastern)

25 minAmerican

Servings4

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 4 servings

Chickpeas1 can · 1 (15-ounce) can chickpeas, rinsed and drained
Tahini1 tbsp · 1 tablespoon tahini
Mayonnaise3 tbsp · 3 tablespoons vegan mayonnaise or Greek yogurt, see notes above
Dijon Mustard1 tsp · 1 teaspoon Dijon or spicy brown mustard
Maple Syrup1 tbsp · 1 tablespoon maple syrup or agave nectar
Red Onion¼ cup · ¼ cup diced red onion or less, see notes above
Scallion4 pieces · 4 scallions, thinly sliced
Celery¼ cup · ¼ cup diced celery
Pickles¼ cup · ¼ cup diced pickle, I use sweet bread and butter pickles
Capers1 tsp · 1 to 2 teaspoon capers, drained and loosely chopped (I like 2 tsp) — up to 2
Sea Salt0 pieces · Healthy pinch each sea salt and black pepper
Sunflower Seeds1 tbsp · 1 tablespoon roasted unsalted sunflower seeds or pumpkin seeds, optional · optional
Lemon0 pieces · fresh lemon, optional, to taste · optional
Sliced Bread8 slices · 8 slices good bread
Butter Lettuce0 pieces · Boston lettuce

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Steps

1Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
2Add tahini, mayo or Greek yogurt, mustard, maple syrup, red onion, scallions (if using), celery, pickle, capers, salt, pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. I always add more sea salt to taste and a good squeeze of fresh lemon, too. If the mixture is too dry, I’ll add another tablespoon of Greek yogurt.
3I like serving this salad on soft, fresh bread, but toast bread if you wish, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion). I’ve been using Boston lettuce alone, and I love it.
4Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.