Anti Inflammatory Vegan Chickpea Tuna Salad Sandwich
Total time15 min
Prep time15 min
Cook time0 min
4.5(30)
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Learn more →Ingredients
4 servings
For the chickpea salad
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ⅓ cup vegan mayonnaise
- 2 stalks celery, finely diced
- 3 tbsp red onion, finely diced
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tsp soy sauce
- 1 sheet nori, crumbled or finely torn
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
For serving
- 8 slices bread
- 4 leaves romaine or butter lettuce
- 1 medium tomato, sliced
- ¼ cup dill pickle slices (optional)
Instructions
- 1
Add the drained chickpeas to a large bowl. Use a fork or potato masher to mash them until most are broken down but the mixture still has some chunky texture — aim for a consistency similar to flaked tuna, not a smooth paste.
- 2
Add the vegan mayonnaise, celery, red onion, Dijon mustard, lemon juice, soy sauce, crumbled nori, garlic powder, and onion powder to the bowl. Stir until everything is evenly combined.
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