Forks over knives Vegan No-Tuna Salad Sandwich
I have have a new favorite recipe. I’ve wanted to try this for a while and I finally whipped it together last night for dinner. First let me say, except for the Tahini, it was super easy. Yesterday was the first time I ever used Tahini. I ended up using my mini Cuisinart to mix it together, as instructed on the can. That was impossible to do. Is it supposed to be that difficult?The inside was hard and the top was oil. Isn’t a Tahini basically Sesame Seeds? Can’t I just buy Sesame Seed butter at Trader Joes next time? Would be just as creamy and a hell of a lot easier to mix, or is that Sunflower Seed butter? Anyway my notes are in italics and underlined (since WordPress removed my ability to change colors in my writing).
No-Tuna” Salad Sandwich
1 15.5oz can chickpeas
3 tbsp tahini
2 tsp Dijon mustard
1 tbsp maple syrup
¼ cup red onions
¼ celery I didn’t use, I don’t like celery
¼ cup pickles I used pickle relish, not sure if vegan and made a little sweeter, but that’s what I had on hand. Plus I love pickle relish
1 tsp capers
to taste sea salt
to taste black pepper
1 tbsp roasted & unsalted sunflower seeds didn’t use and don’t think it’s needed
8 slices whole wheat bread
Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste & adjust seasonings as needed.
Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.
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