Chickpeas are surprisingly fishy, and when they’re mashed, taste a lot like tuna! Mix it with nori and the usual tuna salad suspects (like carrots and onion) for a vegan ‘tuna’ sandwich.By isachandra
Ingredients
½ sheet nori (dried seaweed), torn into small pieces
1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
¼ cup vegan mayonnaise
⅓ cup minced or finely grated carrot
⅓ cup finely diced celery
2 tablespoons dried minced onion
2 tablespoons fresh dill
½ teaspoon salt
black pepper to taste
Sandwiches:
8 slices whole wheat bread, toasted
¼ cup vegan mayonnaise
8 lettuce leaves
8 tomato slices
Directions
Step 1Pulse nori in a blender until it’s a fine powder. Set aside to let dust settle.
Step 2Mash chickpeas with a sturdy fork or a small-holed potato masher (chickpeas slip through larger, zigzag-type mashers) in a large bowl until most are broken up. Do not overmash–they should retain some texture.
Step 3Stir in mayo and mash a little more. Stir in nori powder, carrot, celery, onion, dill, salt, and pepper. Cover and chill at least 15 minutes or up to 3 days.
Step 4For the sandwiches, slather toast with mayo (about 1 1/2 teaspoons per slice). Layer salad, lettuce, and tomato between toast slices. Cut sandwiches in half diagonally.
I Made It Print
Nutrition Facts
Per Serving: 360 calories; protein 11.8g; carbohydrates 43.6g; fat 16g; sodium 690.4mg.
