Chickpea ‘Tuna’ Sandwich

You Will Need:

• For the salad:

  • 1 can chickpeas, drained and rinsed

  • 2–3 tablespoons vegan mayonnaise (or mashed avocado)

  • 1–2 teaspoons Dijon mustard (optional)

  • 1–2 tablespoons red onion, diced

  • 1–2 tablespoons celery, diced

  • 1–2 tablespoons dill pickle, diced (or relish)

  • 1 teaspoon capers, drained and chopped (optional)

  • 1 teaspoon dulse flakes (optional)

  • 1 teaspoon lemon juice

  • Salt and pepper, to taste

• For serving (optional):

  • Bread, pita, or lettuce wraps

  • Leafy greens (lettuce, spinach, or rocket)

  • Tomato slices

How to Make:

1. Mash the chickpeas: In a medium bowl, add the drained and rinsed chickpeas. Use a fork or potato masher to mash them to your desired consistency—some chunks are okay for texture.

2. Mix the salad: Add the vegan mayonnaise, Dijon mustard, red onion, celery, pickle, capers, dulse flakes, and lemon juice to the mashed chickpeas. Stir everything together until well combined. Season with salt and pepper to taste.

3. Assemble the sandwich (optional): If serving as a sandwich, spread the chickpea salad onto your choice of bread or pita. Add leafy greens and tomato slices as desired. Alternatively, use lettuce wraps for a low-carb option.

4. Serve: Enjoy your Chickpea ‘Tuna’ Sandwich immediately, or store the salad in an airtight container in the refrigerator for up to 3–4 days.