This chickpea tuna is one of my favorite recipes. It just happens to be incredibly easy to make. Use a food processor to make the mash. If you don’t have one the best option is to mash the chickpeas with a fork. Be sure to mince the celery if you plan on doing that. A food processor will not work as well as a food processor. Ume plum vinegar can be found at health food stores like Whole Foods, or online. It is about $3.50 a bottle, so not very expensive. It's super salty and has a special tang that really elevates this recipe. If you don't have any you can use apple cider vinegar or white vinegar.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course
Servings: 2
Author: Jenné
Ingredients
14-ozcan of salt-free chickpeasdrained and rinsed
¼cupvegan mayoJust Mayo is my favorite brand OR ¼ cup + 2 tbsp mashed avocado
1tbspdijon or whole grain mustard
1½tbspume plum vinegaradd a splash more if you are using avocado instead of mayo
1teaspoondulse seaweedoptional, but it adds a sea flavor. find it at health food stores or online
2tspcelery seeds
1celery ribchopped
½tspfreshly ground black pepper
¼tspcayenne peppermore to taste or crushed chili flakes
4leavesromaine or kale
1ripe tomatosliced
1/4red onionvery thinly sliced
4slicestoasted bread
Instructions
Place the chickpeas, Just mayo, mustard, ume vinegar, dulse, celery seeds, celery, black pepper, and cayenne pepper into a food processor.
Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn't be pulsing more than 20 seconds.
Lightly toast your bread, then fill each sandwich with lettuce, chickpea “tuna” mash, tomato, and onion.
If you plan on packing the sandwich for later, wrap it tightly in parchment paper to keep the filling intact.