Vegan Tuna Sandwich
This vegan tuna salad with chickpeas is not only great on its own but also on a sandwich paired with tomato, lettuce, and cucumber.
Servings 2
Ingredients
For the Chickpea Tuna Salad:
- 1 can (15 oz) chickpeas
- 1 stalk celery, finely chopped
- 1/4 red onion,finely chopped
- 3-4 tablespoons store-bought or homemade vegan mayonnaise
- 2 teaspoons dried seaweed or kelp granules
- 2 teaspoons fresh dill
- 1 tablespoon lemon juice
- 1/2 teaspoon soy sauce
- pepper
- salt
For the Vegan Mayonnaise:
- 1/2 cup unsweetened soymilk
- 1 teaspoon white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon mustard
- 1/2 cup canola oil
- 1/2 teaspoon guar gum if you don't got guar gum, you can also leave it out and double the amount of oil instead
For the Sandwich:
- 4 slices whole wheat sandwich toast
- 1 tomato
- 1/4 cucumber
- iceberg lettuce
Instructions
- Make the mayonnaise: In a blender, combine all ingredients except the oil and the guar gum and let it sit for 1-2 minutes. Then blend on high until smooth. Add the guar gum and slowly stream in the oil. Blend until the mixture slowly thickens.
- Soak the shredded dried seaweed in water for about 5 minutes. Then finely chop it.
- Mash the chickpeas with a fork until they have a flaky texture. Stir in the celery, mayonnaise, dill, seaweed, and onions and season with soy sauce, lemon juice, salt, and black pepper.
- Serve on whole wheat toast with tomato, cucumber, and lettuce or eat by itself.