Vegan Tuna Salad Sandwich

 

Wow, this vegan tuna is even better than the real tuna, amazing! Whoever came out with the idea of using chickpea as tuna is a genius! Can be served cold or hot, up to you. Best of all, this recipe is extremely high in fibre and protein, and low in fat, especially if you try out my Homemade Vegan Mayonnaise! This dish is great on its own as salad or as filling for whole wheat bread and croissant.



Serve 2
 

Ingredients

 100g dried garbanzo/chickpea beans, soaked overnight & cooked

 1 Tbsp vegan mayo
 1 Tbsp Japanese miso or 1 Tbsp nori/seaweed sheet
 1 tsp dijon or whole-grain mustard
 1 Tbsp red bell pepper, chopped
 1 Tbsp carrort, finely chopped
 ½ onion, finely chopped

 ½ rib celery, chopped
 1½ tsp parsley, finely chopped
 1½ tsp green/spring onions, finely chopped
 1½ tsp sweet pickle relish
 1 tsp lemon, juiced

Seasoning
 Pinch of sea salt or (½ tsp soy sauce or Braggs Liquid Aminos)
 Pinch of black pepper

Method

1. Mesh garbanzo beans using a mesher or food processor. Do not mesh until smooth, it should be coarse to create some texture.

2. Add vegan mayo and miso/nori to food processor. Pulse mixture until it is still chunky.

3. Transfer to a large bowl and mix the remaining ingredients throughly for 1 minute

4. Season with salt & pepper.

5. Place this spread over lettuce and garnish with colorful vegetables (e.g. cucumber, carrot). Or use as filling for whole wheat bread, croissant or wrap. Serve!


Chef's Notes
☼ Can be stored in airtight container in refrigerator up to 2 days.