Vegan Tuna Sandwich
Creamy, tangy, and packed with protein, this vegan "tuna" salad sandwich is made with mashed chickpeas, nori, and zesty seasonings for the perfect plant-based lunch!
Ingredients
- 1 can (15 oz) chickpeas drained & rinsed
- 2 tbsp vegan mayo (or tahini for an oil-free option)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp capers chopped (optional, for a briny taste)
- 2 tbsp dill pickles finely chopped
- 2 tbsp red onion finely chopped
- 1 tsp nori flakes (or crumbled seaweed, for a seafood flavor)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
- 1 tsp chopped fresh dill or parsley optional
To Assemble
- 4 slices whole grain bread (or gluten-free bread)
- lettuce or spinach
- ½ tomato sliced
- ½ avocado sliced
Instructions
- Mash the Chickpeas: In a bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture.
- Mix Everything: Add vegan mayo, Dijon mustard, lemon juice, capers, pickles, red onion, nori flakes, garlic powder, onion powder, salt, and pepper. Stir well. Adjust seasoning to taste.
- Assemble the Sandwich: Toast the bread if desired. Spread the chickpea mixture on one slice, top with lettuce, tomato, and avocado. Cover with the second slice.
- Enjoy! Serve immediately or refrigerate the chickpea mixture for meal prep (lasts 3-4 days).