Easy Vegan Chickpea "Tuna" Salad Sandwich 🌿🐟
I have been wanting to try making this for a long time because I loved tuna sandwiches so much before I went vegan, and I'm so happy with how it came out!
I'm really excited to make future vegan tuna melts!
The best thing about this recipe is that the ingredients are things you would typically already have in your pantry/fridge. So it really reminded me of times in the past when I had nothing to eat in the house so I made a quick tuna sandwich. Vegan mayo is probably the only ingredient some people would need to buy, but most vegans should already own it. I used wheat bread because it was all we had, but on toasted sourdough I bet this would be amazing. Fun fact, sourdough bread is always vegan. If you read the ingredients they usually never use egg or milk. I was pretty stoked about that when I first went vegan. You can also just eat this by itself as a healthy salad if you are trying to not eat bread. Chickpeas are full of both fiber, and protein which makes them extremely filling, so they are ideal to help with healthy weight loss.
1 can of salt-free chickpeas, drained and rinsed
1 large spoon of vegan mayo and 1tbs of olive oil. I reduced the mayo amount because the vegan mayo I bought tasted tangy so to be safe I just did one spoon of mayo and 1tbs of olive oil to make sure it was creamy and not too tangy. But if your vegan mayo tastes more creamy you can use more, and omit olive oil. I used Chosen Foods vegan mayo. Honestly I didn't like it much, it was ok for this recipe, but I recommend NOT that brand lol. Definitely taste your vegan mayo before you add it so you can adjust the recipe like I did.
1/2 cup minced green onion ½ tsp freshly ground black pepper
1-2 pickles diced
1/4 cup of pickle juice, or more to taste. I added more.
Lemon juice to taste
Salt to taste
Diced celery would be great but I didn't have any
A little seaweed or nori flakes would have added a great fishy flavor I imagine but I didn't add any, and it still reminded me of tuna
Mash the chickpeas with the back of a fork or potato masher. After a few minuets you will notice the texture begin to resemble tuna. Stop once it looks close to tuna, and most of the chickpeas have been mashed. Don't overdo it, or it will become hummus. That is why I don't recommend a food processor. Plus a food processor defeats the purpose of this recipe being simple just like regular tuna salad. Then add the rest of the ingredients, and mix well. I scooped my "tuna" on toasted wheat bread and topped it with avocado and more salt and pepper.