Looking for a vegan tuna salad swap? Try chickpeas!
For the salad:
1 (14-oz) can organic white beans or chickpeas, rinsed and drained
1/4 cup vegan mayo (example)
1 teaspoon organic Dijon or spicy brown mustard
¼ cup red onion, diced
¼ cup celery, diced
¼ cup pickle, diced
1 teaspoon capers, drained and loosely chopped
pinch sea salt
1 tablespoon hemp hearts (optional)
Grain-free bread or buns (example)
Dijon or spicy brown mustard
Red onion, sliced
1. Place the beans or chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
2. Add vegan mayo, mustard, red onion, celery, pickle, capers, salt and pepper, and hemp seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with the second slice of bread. Repeat for the additional sandwich.
Makes 2 sandwiches