Vegan No-Tuna Salad Sandwich
Ingredients
- 1 14 oz can chickpeas, roughly mashed
- 2 stalks of celery, finely chopped
- 1/2 pink lady apple, finely chopped
- 1/4 red onion, finely chopped
- 1/2 red pepper, finely chopped
- 1 TBSP sliced almonds
- 2 TBSP almond milk greek yogurt
- 1 TBSP vegan mayonnaise
- 1 tsp spicy Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp parsley
- 2 TBSP chopped pickles
- 1 TBSP chopped capers
- 1/4 tsp kelp granules or nori flakes (optional)
- 1/2 lemon, juiced
- 1/2 tsp agave or maple syrup
Preparation
Add all ingredients to a bowl and mix well to combine. Season to taste. Best if made at least 30 minutes in advance and let chill in fridge until ready to serve.
Serve on toasted gluten-free bread with arugula.
Tips
This recipe can also be made with jackfruit, artichokes, or hearts of palm instead of chickpeas.
Use your favorite vegan bread and greens for variations.
