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Chickpea ‘Tuna’ Sandwich

by Roxy, So Vegan March 31, 2019December 31, 2022
March 31, 2019December 31, 2022
Vegan Chickpea 'Tuna' Sandwich
  • We love to use sourdough bread for this sandwich but you can also use gluten-free bread to make it gluten-free.
  • Go for soy-free mayo and margarine to make this recipe soy-free.

Vegan Chickpea 'Tuna' Sandwich

Chickpea ‘Tuna’ Sandwich

Chickpea ‘Tuna’ Sandwich
Full recipe: sovegan.co/choona

Posted by So Vegan on Monday, 1 April 2019

Vegan Chickpea 'Tuna' Sandwich

Chickpea 'Tuna' Sandwich

Serves: 2 people Prep Time: 10-15 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Chickpea 'Tuna' Sandwich For the chickpea 'tuna' mixture:

  • 1 x 400g (14.1oz) tin of 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
  • 2 tbsp vegan mayo
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • salt
  • pepper

To serve:

  • 4 slices sourdough bread
  • dairy-free spread / margarine
  • handful of lettuce
  • handful of cherry tomatoes
  • 1/4 red onion
  • small handful of salad cress

Method

  1. Drain and rinse the chickpeas, transfer them to a mixing bowl and mash them with a fork until mostly broken down.
  2. 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.
  3. Toast the slices of sourdough bread until golden brown and spread one side of each with dairy-free spread.
  4. Roughly chop the lettuce, cut the cherry tomatoes in half and thinly slice the red onion.
  5. 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!
Did You Make This Recipe?
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Quick dinnersSuper sandwichesThe Veganuary Challenge
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10 Comments

Angela April 18, 2019 - 4:06 am

This looks delicious! I love the fresh dill! Thanks for sharing.

Reply
Roxy, So Vegan April 25, 2019 - 10:17 am

Hi Angela, yea we love this recipe. It’s so tasty and dill is the best herb ever!! 🙂 Roxy

Reply
Brittany August 15, 2019 - 1:10 pm

Is the dijon mustard vegan? If so what brand?

Reply
Roxy, So Vegan August 21, 2019 - 4:47 pm

Hi Brittany, dijon mustard can contain white wine vinegar so not all brands are vegan but some in the UK are including Sainsburys own brand. Hope this helps. Roxy

Reply
Sarah September 2, 2019 - 5:24 am

Just curious, how important is the lemon juice? I didn’t have any, so I made it without. It still tasted wonderful, but I am wondering if the lemon juice will help the leftovers last longer?

Reply
Ben, So Vegan July 27, 2021 - 12:37 pm

Good question! It’ll definitely help it last longer, but it also gives the mixture a fresh/zingy flavour!

Reply
Hayley July 27, 2021 - 7:34 am

Will this freeze and defrost well?

Reply
Ben, So Vegan July 27, 2021 - 12:36 pm

We haven’t tried freezing so we can’t confirm, sorry

Reply
Hayley July 27, 2021 - 7:36 am

Do I need to further cook canned chickpeas before the mash and mix?

Reply
Ben, So Vegan July 27, 2021 - 12:39 pm

Nope, they’re technically already cooked in the can so you just need to mash them and mix them in 🙂

Reply

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