I woke up this morning with a one track mind. Tuna. Sandwich. So of course I set out to make a deluxe (no) tuna vegan version, and it does not disappoint. With all the hints of a classic tuna salad it is perfect alone, upon a bed of lettuce, or whipped up into a gourmet sandwich. Enjoy!
INGREDIENTS
1 (15 oz.) can chickpeas (rinsed and drained)
1/4 cup red onion (diced)
1/4 cup celery (diced)
1/4 cup pickle (I used Polish pickles)
1 tsp capers (drained and loosely chopped)
1 tsp dijon or spicy brown mustard
1 tbs apple cider vinegar
2 tbs Veganaise or Just Mayo vegan mayonnaise
1/8 tsp soy sauce or tamari
1 tsp maple syrup
freshly cracked salt and pepper to taste
fresh or dried dill weed to taste
For Serving:
desired amount of sliced bread for sandwich (I used my Minimalist Bread Recipe)
lettuce or greens of your choice
tomato (sliced)
sprouts
hot banana peppers (sliced)
carrot sticks for extra dipping (optional)
1. Place the chickpeas in a large mixing bowl and mash with a potato masher or fork.
2. Add the red onion, celery, pickle, and capers to the chickpea mixture and incorporate. Next add in the mustard, apple cider vinegar, vegan mayo, soy sauce, maple syrup, salt, pepper and dill. Mix until combined well. Taste and adjust seasoning as needed.
3. Toast bread if desired, and chop up desired veggies for serving (lettuce, tomato, sprouts, peppers etc.)
4. Assemble the sandwich using all of the above ingredients, and repeat for additional sandwiches.
Makes 2 large sandwiches, or 4 smaller sandwiches.
