BEST EVER VEGAN TUNA SALAD | Chickpea Tuna Salad Sandwich | Chickpea Tuna

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado adds creaminess while being nutrient-dense.

dill pickles

🥗Healthier: pickled cucumbers

💰Cheaper: sliced cucumbers

Sliced cucumbers provide crunch without added sugar.

Chop the celery finely for crunch and umami.

Dice half of the red onion finely to avoid big chunks.

Finely chop the parsley, including small stems but not big ones.

Finely chop the pickled cucumbers.

Cut the lemon in half.

If using a food processor, add all ingredients and blitz carefully to avoid making hummus.

In a large bowl, mash the cooked chickpeas with a fork or potato masher until flaky but still chunky.

Add the diced celery, red onion, chopped pickles, and parsley to the mashed chickpeas.

Add 3 tablespoons of vegan mayo, half a lemon's juice, minced garlic (or garlic powder), half a tablespoon of dijon mustard, 1 teaspoon of vinegar, and half a tablespoon of kombu dashi.

Mix thoroughly and season with salt and freshly ground black pepper.

If the mixture looks too dry, add more mayo or olive oil for moisture.

Store the chickpea salad in a jar or container in the fridge for up to five days.

To make the sandwich, toast two slices of whole wheat bread with vegan butter in a pan until golden brown.

Layer Boston lettuce on the bottom of the toasted bread to prevent sogginess from watery veggies.

Slice the tomato into thick slices and slice the cucumber.

Top the sandwich with the chickpea tuna salad and add the sliced tomato and cucumber.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens