Vegan Chickpea “Tuna” Sandwich

By TAMMY-6

Ingredients

• 3 cups cooked chickpeas
• 1 1/2 cups homemade vegan mayo *
• 1/2 cup pickles
• 1 large red onion
• 2 celery sticks
• 5-10 tbsp freshly chopped dill (or parsley)
• Juice from 1 lemon
• Salt and pepper, to taste

Details

Servings 5
Adapted from gluten-free-vegan-girl.com

Preparation

Step 1

makes 5 servings

Directions:

2. Finely chop the onion, pickles and celery, before placing it in the bowl along with the chickpeas. Stir in the vegan mayonnaise (read note below on how to make it), lemon juice and dill. Add in salt and pepper while tasting.

3. You have the option of either eating this as a “tuna” salad, or you can grab some whole meal bread and make it into a sandwich instead. If you do decide to make a sandwich, I recommend adding in some cucumber and tomato slices as well as some lettuce, before slicing it diagonally.

Additional notes (*):

In order to make the mayo, you have a few options. You can either go for one of the tofu-based versions found

The “tuna” salad mixture should hold up nicely in the fridge for at least 3 days. I recommend adding in a dash of lemon juice, water, salt and pepper once it has been in the fridge for a day. This is due to the fact that it usually dries up a bit with time.

Recipe looks very yummy. Isa Chandra Moskovitz did something similar in her cookbook “Vegan with a vengeance” and added some seaweed. (I think Hijiki? I am not sure.)

Haha, IKEA is the best! I do actually have another cookbook by Moskowitz named “Appetite for reduction”. She is such a lovely author! I contemplated adding in seaweed in this to give it more of a “sea-food” taste, however I have difficulties finding it here in Norway. If you do add it in, be sure to let me know how it works

I can definitely get a hold on some nori sheets. I will try crumbling it up and adding it in next time I make it!

That sounds amazing as well! Next time I will try adding in a few tbsp of crumbled nori sheets since those are relatively easy to find here

I just wanted to ask, what kind of bread did you use? Have you bought it or is it homemade. Because I’m looking for a gluten free, vegan bread (to make on my own). And I don’t always want to make the breads which contain so many nuts, seeds or dried fruits

I am working on making a good sandwich-type bread recipe, however I find it impossible to do so without adding in some refined starches. Odds are I will just end up posting a recipe for that, even though it is not completely “healthy”.

I do think you have miscalculated that… This recipe is for 5 servings. Say for example you were to make the tofu mayo (first link in additional notes). 1 cup would be the equivalent of about 400 calories, tops. 3 cups of chickpeas is around 900 calories. Counting the calories in vegetables is in my opinion a bit silly, but lets say it’s about 100 calories for that.

This averages out for about 280 calories pr. serving. Add in the bread (about 75 calories pr. slice) you are looking at around 430 calories for a whole sandwich. Sounds pretty reasonable to me! I don’t quite know where you came up with the number 800. Perhaps you forgot to read the final note on how to make the vegan mayo. Regular mayo is incredibly high in calories…

OK – so here is (approx what I did). I used 2 tins of chickpeas (about 2 – 2.5 cups I guess), about 3 T or more chopped celery, 1 chopped dill pickle, 1T chopped capsicum (red), 8 or so stuffed green olives chopped, 1 T chopped red onion, 3-4 or more? T chopped fresh parsley (lots in the garden at present) and about 3 T of your aoli mixed with about 1/2 cup or more of soy milk to thin it down to a less solid mayonaise – more like a sauce than a dip I guess, pepper and lemon juice. Result was perfect. We just finished the last of it for dinner with some salad and large lettuce leaves to wrap it all up. It still had a nice garlicy hit but wasn’t gluggy or dry.

I think I might make this for a catering event I need to do soon. It is very easy and uses stuff we always have. Would go well on wraps or even in cold roll / sushi wrappers I think for something different.

Hey! I really don’t like celery or pickle. Can you actually taste them? If so, what could i replace them with?

Love your recipes. Can you post a make ahead (the night before) recipe for brunch that resembles an egg and cheese strata only oil and dairy free?

I made this tonight and my meat eating boyfriend told me it was better than real tuna. He’s not one to cut any healthy or vegan foods any slack if they don’t deliver in the taste (or texture) department…so I was pleasantly surprised it got the seal of approval. I did tweak the recipe a smidge by adding some cumin and coriander. It was really yummy! Thanks for the recipe I will be making it again for sure.

What bread do you buy? Or did you make that yourself?

Hi there, and welcome to my blog. My name is Solveig Berg Vollan, and I am a 18 year old girl from Norway. On this site I post my own recipes, all of which are vegan, gluten-free and completely healthy! Not sure what to make first? Look through my