There’s a lot to dislike about tuna even if you do eat fish. If you’re avoiding the stuff for health, safety, environmental or animal welfare reasons, but still crave tuna salad sandwiches, try out this vegetarian alternative. Chickpeas stands in for the meat, and vinegar for the flavor.
Chickpea Salad Sandwich
Makes enough “tuna” for about 4 sandwiches.
For Chickpea Spread:
- 1 15 Ounce can chickpeas, drained and rinsed
- 1/4 Cup mayonnaise
- 1 Tablespoon whole-grain mustard
- 1 1/2 Tablespoons umeboshi vinegar*
- 2 Teaspoons celery seeds
- 1 Rib celery, sliced
- 2 Scallions, sliced
- Freshly ground pepper
- Whole grain bread
- Butter lettuce
* You can find this vinegar at well-stocked grocery stores and Asian markets. You can also substitute rice,cider or red wine vinegar, but you may want to add a little salt to the mixture.
1. Pulse chickpeas in a food processor 2-3 times, until roughly chopped. Add mayo, mustard, vinegar, celery seeds, celery, scallions and freshly ground pepper to taste. Pulse an additional 2-3 times.
2. Assemble sandwiches. Spread chickpea mixture on one slice of bread, and top with lettuce and a second slice of bread.
Recipe Credit: Atma Jo Ann Levitt via the Kitchn.