Recipe: Chickpea of the Sea “Vegetarian Tuna Fish” Sandwiches
Makes 2 to 4 sandwiches
(15.5-ounce) can chickpeas, drained and rinsed
- 1/4 cup
mayonnaise (or vegan alternative)
- 1 tablespoon
whole grain mustard
- 1 1/2 tablespoons
- 2 teaspoons
- 1/4 cup
chopped celery, from about one rib
- 2 tablespoons
sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
- 2 to 4 slices
whole grain or artisan-style bread
- 2 to 4
lettuce leaves, washed and dried well
Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.
Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread. Cut in half and enjoy!
Vegan Alternative: Use vegan mayo or a vinaigrette in place of the mayonnaise. (Try one of these two vegan mayonnaise recipes.)
To make without a food processor: Place the drained chickpeas in a bowl and mash slightly with a fork. Add remaining ingredients and stir until combined. You may want to chop the celery and onions a little finer for this version, since they won't be getting an additional chop in the processor.
Adapted from The Kripalu Cookbook.