Once again to honor the year anniversary of my blog one of my favorite recipes I posted is the no-tuna sandwich. I make this every other week. It is one of my absolute favorite lunches plus the recipe is fast and easy to whip together.
“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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