Chickpeas. They really are wonderful little things.
We never really appreciated them until we went vegan.
Next up in our chickpea adventure is this epic chickpea ‘tuna’ sandwich.
Tuna? Vegan? You might be thinking ‘what the….?’
But bear with us.
This sandwich really does remind us of eating tuna.
The texture is strangely familiar, while the capers deliver that salty flavour of the sea.
Oh, and it’s embarrassingly easy. This will take you no more than 15 minutes to prepare. Not bad, right?
And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.
Roxy & Ben
Chickpea 'Tuna' Sandwich
Full recipe: sovegan.co/choona
Posted by So Vegan on Monday, 1 April 2019
Chickpea 'Tuna' SandwichRoxy, So Vegan Chickpeas. They really are wonderful little things. We never really appreciated them until we went vegan. Now we use them to make… Print This
For the chickpea ‘tuna’ mixture:
- 1 x 400g / 14oz tin chickpeas
- 1 spring onion
- handful of fresh dill
- 125g / 4.4oz tinned sweetcorn (drained weight)
- 1 tbsp jarred capers, plus 1 tbsp juice from the jar
- 3 tbsp vegan mayo
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 4 slices sourdough bread
- dairy-free spread / margarine
- handful of lettuce
- handful of cherry tomatoes
- 1/4 red onion
- small handful of salad cress
- Drain and rinse the chickpeas, transfer them to a mixing bowl and mash them with a fork until mostly broken down.
- Thinly slice the spring onion and dill, and add both to the mixing bowl along with the sweetcorn, capers, caper juice, vegan mayo, lemon juice, mustard and pinches of salt and pepper. Stir until fully combined.
- Toast the slices of sourdough bread until golden brown and spread one side of each with dairy-free spread.
- Roughly chop the lettuce, cut the cherry tomatoes in half and thinly slice the red onion.
- To build the sandwiches, add the lettuce on top of two slices of toast, followed by the chickpea ‘tuna’ mixture, a few slices of tomatoes, red onion and finally a small handful of cress. Finish with the second slice of bread and use a sharp bread knife to slice the sandwich in half to serve. Enjoy!