Chickpea “Tuna” Salad Sandwich

I’ve eaten about a thousand tuna salad sandwiches in my lifetime, and this is exactly how I used to make them in my pre-vegan days. Well, almost exactly. The biggest (and best) difference is that I swapped out the fish protein for one that is cheaper, more sustainable, and healthier. It might sound unbelievable that mashed chickpeas can take the place of fish, but trust us—it works! We often make this chickpea salad for nonvegan friends and family, who never fail to be amazed by its taste and texture. It was made for picnics and can be enjoyed in a sandwich, in a pita pocket, on crostini, over salad, in tuna melts, as a side, or served with crackers.

Yield: 4 sandwiches

Prep time: 20 minutes | Total time: 20 minutes

2 (15-ounce) cans chickpeas, rinsed and drained

¼ cup plus 1 tablespoon vegan mayo

½ tablespoon yellow mustard

½ cup finely diced red onion

½ cup diced celery

1 medium dill pickle, diced

¼ teaspoon salt

Ground black pepper, to taste

8 slices of your favorite bread

Toppings:

½ cup halved cherry tomatoes (optional)

Lettuce leaves

1. In a large bowl, mash the chickpeas with a potato masher or large fork.

2. Add the vegan mayo, mustard, onion, celery, pickle, salt, and pepper, and mix together thoroughly.

3. Scoop some of the chickpea salad onto a slice of bread. Top with cherry tomatoes (if using) and lettuce and press together with another piece of bread to make a sandwich. Repeat for the remaining sandwiches.

Tester Tip: “This is delicious wrapped in a large lettuce leaf.” —Susan M.

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