Chickpea Tuna Salad

Devorah Bowen

INGREDIENTS

  • 31 oz (878g) chickpeas or garbanzo beans, rinsed and drained
  • 2 ribs celery, roughly chopped
  • 1 slice red onion, roughly chopped
  • ½ 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


RECIPE

  1. Make the chickpea salad by adding the rinsed and drained chickpeas to
  2. a food processor along with the celery, red onion, dill, salt & pepper. Pulse
  3. it a few times to break it down.
  4. Add in the mustard, mayo, and seaweed snacks and pulse again until
  5. desired consistency. Taste for seasoning and adjust with more salt, pepper, or mustard.
  6. Make the sandwich by using two slices of your choice of bread. Add a bit of butter, miso mayo, or anything else you’d like. Then, add the desired amount of chickpea salad. Add lettuce, tomato, or whatever you usually do to your favorite sandwich.
  7. 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.
  8. 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.
  9. When the cheese is melted and gooey, the chickpea melt is ready to enjoy.

YIELDS
4 sandwiches