Chickpea 'Tuna' Salad Sandwich

High in protein and loaded with nutritional benefits, this chickpea 'tuna' salad sandwich is sure to keep your feeling full and satisfied! I've carefully crafted this recipe to make a creamy, slightly 'fishy' (from seaweed don't worry!), flavorful vegan 'tuna' salad replica! To be honest, I don't even like tuna, never have, but THIS chickpea salad is just delicious and full of whole, real and fresh ingredients! It's a tasty, easy to make, delicious to eat, plant-based meal that the whole family will enjoy! Spread it onto a sandwich or scoop it onto a salad - get creative & let me know how you like it!

Vegan I Gluten-Free (optional) I Nut-Free

Serves: 2 - 3 servings

Time: 15 minutes

1 1/2 cup chickpeas, rinsed & drained

1/3 cup vegan mayonnaise

1 small shallot, diced (~3 tbsp.)

1 stalk celery, diced (~1/4 cup)

1/2 nori sheet, chopped small

2 tbsp. sun flower seeds

1/2 lemon, juiced

1/2 tsp. mustard

1/4 tsp. garlic powder

Salt & pepper to taste

Chickpeas - Soak your dried chickpeas overnight, or 8 - 12 hours, in water. Rinse and drain your beans. Add the chickpeas to a sauce pan and cover with 2 - 3 inches of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a medium flame and simmer 30 - 40 minutes. Taste for a tender, yet slightly crunchy chickpea. Drain the water and let cool.

Alternatively, use 1 (15 ounce) can chickpeas rinsed and drained.

Add your chickpeas to a large mixing bowl. Use the back of a fork or potato masher to mash 3/4 of the beans, leaving some slightly whole pieces.

Prepare your vegan mayo and finely chop your vegetables.

To make the 'tuna' salad - Add all the ingredients to your mixing bowl. Stir to combine. Add more mayo for more creaminess if desired. Taste and adjust the seasoning to your liking.

Enjoy as a 'tuna' sandwich, scoop over a salad, spoon with healthy choice crackers, etc.

Store leftovers in the fridge for 2 - 3 days.

Cook in real time with me, step by step, in the video below!