Vegan Tuna Sandwich
Hey fish eaters, did you know there are so many alternatives to sticking fish in sandwiches now?
But imagine if we could just replace them all with vegan chickpea tuna and we would all be happy and satisfied and overfish our oceans.
This vegan tuna sandwich recipe is the bomb and loaded with iron rich, chickpea protein.
What makes it a vegan tuna sandwich?
Chickpea vegan tuna fish is a perfect alternative, and its actually pretty mind-blowing how similar it can be to regular tuna fish.
When chickpeas are mashed and creamy vegan mayonnaise stirred through, it makes the perfect tuna mayonnaise like texture. With a little helping of nori flakes to add notes of a real marine flavour.
Versatile Chickpea Tuna Recipe
I advise making a batch of this and try the vegan tuna in a few different dishes. This was the quickest and most accessible as its just filling up a sandwich on your bread of choice. Making a batch of this vegan chickpea tuna can be used in various other dishes.
Another one of my favourites is vegan tuna melt. You can also add whatever your favourite essentials are to your vegan tuna sandwich.
And of course whatever your bread of choice may be. I love a crusty, fresh bread roll, but it would work just as good smushed between fresh sliced bread or stuffed into a wrap.
I love the look of this creamy chickpea tuna sandwich also!
When making this vegan tuna sandwich – there are a few key ingredients that will help make the winning combination.
There are literally so many vegan mayonnaise brands out there now, which is awesome as it gives us a lot more choice.
Chickpeas are the clear winner in this recipe which help create the perfect texture. Alongside being rich in iron and protein – these highly nutritious legumes are a staple.
Understandably, we don’t always have time to soak and cook them from dry. So I often use canned ones. These Eden Organic Garbanzo Beans are certified organic and cooked in purified water.
- One can of chickpeas, drained
- 80g corn (about a handful)
- 1 small stick of chopped celery
- 20g chopped red onion
- 3 tbsp vegan mayonnaise
- 1 teaspoon dijon mustard
- 1 tbsp capers
- 1 tsp garlic powder
- Fresh dill
- Squirt of lemon
- Salt and pepper
- Bread of choice (seeded bun, sub, sourdough, wrap)
- Add drained chickpeas to a bowl and mash well
- Add the corn, chopped celery, red onion and seasoning
- Add mustard and vegan mayonaise to your desired consistency
- Assemble your sandwich on bread of choice
- Add fresh dill for garnish.
This recipe yields around 2-3 portions. The vegan tuna salad will remain fresh in a sealed container in the refrigerator for around 3-4 days. I have not attempted to freeze this, but probably wouldn't attempt as the vegan mayo may not freeze well. This would be a great take away sandwich for work or school.
Amount Per Serving: Calories: 411 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 515mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 10g Sugar: 29g Sugar Alcohols: 0g Protein: 11g
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