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 (reserve 1 tablespoon aquafaba)*
- 1 tablespoon aquafaba*
- 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 and aquafaba to a medium mixing bowl. Mash with a potato masher (or fork) until a flaky, tuna-like texture forms.Optional: Pulse in a food processor a few times, then transfer to a bowl.
- Stir in celery, red onion, pickles, and vegan mayo until well combined.
- Season with 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 pickle juice or veggie broth. The purpose of using this is to add a little moisture to the chickpea tuna salad.