Tuna salad was kind of my thing when I was a kid. It was just one of those things that was super easy for my mom to make and came together quickly. Dump a can of tuna in a bowl, add in a little mayo and relish and done. Nothing further necessary.
Of course, thinking about this now makes me cringe. Having been vegan for nearly a decade, fish and mayo are just two things I would never go near. That said, there was a time in my life where I really appreciated them and I completely own that. Even though whipping out a tuna sandwich at lunch didn’t exactly make me popular with my peers, I was willing to take the social rejection in order to eat my favorite sandwich in peace. You feel?
Anyway, tuna salad was something I really missed once I stopped eating fish. Fortunately, I came to find rather quickly that canned chickpeas (when mashed) had a slightly fishy smell and texture making them an amazing substitute for canned tuna. Instead of mayo, I add creaminess with mashed avocado and tahini which not only tastes a million times better but is also much healthier. Finished off with some fresh veggies and a little relish, this chickpea salad sandwich is doing everything right.
So, if you too like tuna salad but can no longer eat it, hate fish, or are simply looking for a new, healthy recipe to prep for the coming week, do yourself a major favor and give this one a try. A chickpea salad sandwich makes for a great lunch or quick snack.
Chickpea Salad Sandwich
Want all the flavor of tuna salad without the fish? This chickpea salad is loaded with fresh veggies and makes for the perfect substitute.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches 1x
- Category: sandwich, entrée
- Cuisine: vegan, gluten-free
Ingredients
1 15 oz can chickpeas
1/2 avocado
2 tbsp tahini
1 tsp spicy brown mustard
1/4 c red onion, diced
1/2 c celery, diced
1 carrot, shredded
1 tbsp dill relish
1 tbsp lemon juice
1/2 tsp salt
pepper to taste
For Serving
8 slices grainy bread
additional spicy mustard
sliced tomato
sliced onion
lettuce
Instructions
1. In a large bowl, mash chickpeas and avocado together until just a few large chunks remain. Add tahini and spicy brown mustard to the bowl and mix until well-combined. Add in the rest of the ingredients and stir until all ingredients are thoroughly distributed.
2. To serve, spread 1/4 of the chickpea salad across a slice of bread and add in desired sandwich toppings. Top with another slice of bread and enjoy. Leftover chickpea salad can keep in a sealed container in the refrigerator for 3-5 days.
Notes
*To make this recipe gluten-free, be sure to choose gluten-free bread.
Nutrition
- Serving Size: 1 sandwich
- Calories: 367
- Sugar: 6.8g
- Sodium: 923.3mg
- Fat: 15.4g
- Saturated Fat: 1.6g
- Carbohydrates: 48.4g
- Fiber: 11g
- Protein: 11.7g
- Cholesterol: 0mg
Keywords: vegan, gluten-free, sandwich, chickpeas
Looking for more light meal recipes? Be sure to check out:
Mexican Caesar Salad // Brussels Sprout Tacos // Roasted Veggies and Chickpea Pita Pockets // BBQ Jackfruit Sliders w/Parsley Root Slaw // Roasted Cauliflower Chickpea Bowl // Summer Avocado Toast
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