Who didn’t grow up eating tuna fish sandwiches? I couldn’t begin to count the number of tuna sandwiches that were lovingly prepared by my parents and placed in my lunchbox throughout my school years. Without a doubt, I have made just as many for my own children as they were growing up too. This recipe is my spin on a variety of web-available recipes for chickpea tuna and it is always well-received my family and friends – even my non-vegan friends. I have another recipe for tuna salad on this blog where I combine sunflower seeds and walnuts with seasonings to develop the taste and texture of tuna fish. Although I like that recipe too, I find that using mashed chickpeas instead of seeds and nuts results in a lighter filling. This recipe conjures up memories of that classic tuna sandwich I ate when I was a child! Try it – I think this is a winner!
- 1 cup cooked chickpeas
- 1-2 stalks celery, diced
- 1-2 scallions, diced
- 1/2 tsp. dulse flakes
- 1/2 tsp. kelp powder
- ½ cup fresh dill
- 1/3 cup vegan mayonnaise
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
Process chickpeas until finely ground. Combine with all the ingredients in a large bowl and stir with a fork until well-mixed.
Combine everything in a bowl and stir the ingredients with a fork. Adjust seasonings to taste. (I sometimes add a few drops of lemon juice to help bring out the ‘fishy’ taste).
My favourite tuna sandwich is actually a toasted tuna sandwich, with a little yellow mustard spread evenly over one slice. In the photo below, I added avocado slices, sprouts and a little red onion to my sandwich. Yum!
The bread in my photos is a yeast-free natural sourdough that I picked up at my local health food store, but substitute your favourite gluten free bread if you have gluten sensitivities.