Recipe: Chickpea of the Sea "Vegetarian Tuna Fish" Sandwiches

Recipe: Chickpea of the Sea "Vegetarian Tuna Fish" Sandwiches

Ddce2b969bdcca98043f1b67f60885ac9b6c8eda?auto=compress&w=240&h=240&fit=crop
Dana Velden
Feb 26, 2015

A tuna fish sandwich is a classic lunch choice, but for a variety of reasons some people are staying away from tuna these days. Here's a vegetarian alternative for those who miss that tangy, creamy lunchtime treat. Ask any mermaid you happen to see, this version is a winner!

Depending on what kind you buy, it can be unethical, not to mention downright dangerous, to consume tuna. The Monterey Bay Aquarium's Seafood Watch has the details, but basically some tuna can contain dangerous amounts of mercury and if fished improperly, can result in large quantities of bycatch of threatened and endangered species.

Chickpea of the Sea uses delicious, healthy chickpeas instead of canned tuna. The salty umeboshi vinegar introduces a seafood-like flavor, and I've heard that crumpling in some dried seaweed (like half a sheet of toasted nori) is also delicious. Both can be found in well-stocked grocery stores and specialty stores that carry Japanese ingredients. I would imagine a few capers would work as well.

This recipe is based on one from The Kripalu Cookbook and has been in my mother's repertoire for 15 years. My mother is decidedly not a vegetarian, which attests to just how good this sandwich spread is! So give it a try next time you want something just a little different. It comes together in minutes, even if you go the unplugged route.

Chickpea of the Sea Sandwich

Makes 2 to 4 sandwiches

  • 1

    (15.5-ounce) can chickpeas, drained and rinsed

  • 1/4 cup

    mayonnaise (or vegan alternative)

  • 1 tablespoon

    whole grain mustard

  • 1 1/2 tablespoons

    umeboshi vinegar

  • 2 teaspoons

    celery seeds

  • 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!

Recipe Notes

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.

Kitchn supports our readers with carefully chosen product recommendations to improve life at home. You support us through our independently chosen links, many of which earn us a commission.
moving--truck moving--dates moving--dolly moving--house moving--cal Created with Sketch. moving--apt