Vegan Chickpea Tuna Salad Sandwich with Herb Loaf
Ingredients
- 2 slices of Kim and Jake's Gluten-Free Herb Loaf
- 1 can of chickpeas
- 1/4 cup chopped pickles
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 5 small nori sheets (optional)
- 1/4 cup plant-based mayo
- 1 tbsp mustard
- Juice of 1/2 lemon
- 1/2 tsp garlic powder
- Salt to taste
Preparation
Open a can of chickpeas and drain all the water. Add the chickpeas to a large bowl and use a potato masher to mash them up. Leave some chunks for texture.
Add the pickles, onion, celery, crushed nori sheets (optional but adds a "fishy" taste), mayo, mustard, lemon juice, garlic powder, and salt to the mashed chickpeas.
Mix all the ingredients well to combine.
Toast the bread slices or bake them in the oven for a few minutes.
Add microgreens to one slice of bread, followed by the chickpea salad, and tomatoes.
Top with the second slice of bread to complete the sandwich.
Repeat the process to make more sandwiches.
Store any leftover chickpea salad in the fridge for later use.
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