Vegan Chickpea 'Tuna' Salad Sandwich
This mouth-watering sandwich is a vegan take on the classic tuna salad sandwich. This chickpea tuna salad recipe is simple to throw together, requires 8 ingredients, and is a great meal prep option. When making this recipe at home, we typically double everything so there are leftovers for the week.
Equipment
- 1 Cutting board
- 1 Knife
- 1 Medium Mixing Bowl
- 1 Potato masher or Fork or Food processor (To mash the chickpeas into a flakey texture)
Ingredients
Chickpea Tuna Salad:
- 1 15.5 ounce can of chickpeas drained besides 1 tablespoon of aquafaba*
- 1 tablespoon aquafaba Or use 1 tablespoon of cooking water if you cook your beans from scratch
- ½ cup celery diced (~2 stalks)
- ¼ cup red onion diced (~⅛ of a medium red onion)
- ¼ cup diced dill pickles 1-2 spears
- ⅓ cup vegan mayo
- Salt and black pepper to taste
Sandwich Fixings:
- Whole grain bread of choice toasted
- Veggies of choice: greens lettuce, spinach, arugula, tomatoes, thinly sliced radish, cucumbers, shredded cabbage slaw, pickles
Instructions
- Add chickpeas to medium mixing bowl and mash with potato masher (or fork) until a flaky texture is achieved. *Optional you could add chickpeas to a food processor and pulse several times to get that same flakey consistency, then dump chickpeas in the mixing bowl.
- Mix in the rest of the ingredients: diced onion, celery, pickle, vegan mayo, and aquafaba
- Add salt and pepper to taste
- You can certainly eat this immediately; however, it is best chilled. Recommend transferring to container with a lid and letting chill in the refrigerator for at least 30 minutes
- Serve on bread of choice with sliced tomato, fresh greens, sliced red onion or whatever toppings your heart desires.
Notes
*Aquafaba is the water or brine you find in a can of chickpeas. You could also use 1 tablespoon of regular water or veggie broth. The purpose of using this is to add a little moisture to the chickpea tuna salad.