Looking for a faux tuna salad? Look no further! This has become one of my favourite vegetarian sandwich recipes. The chickpea salad is also great in a wrap with veggies, or on a salad.
Ingredients
540 ml can of chickpeas
0.25 cup vegan mayo
2 Tablespoons dill relish
1 teaspoon spicy paprika
1 teaspoon roasted ground garlic
Salt & pepper, to taste
2 stalks celery, diced finely
2 Tablespoons finely diced red onion
buttered bread of your choice*
grated monterey jack jalapeno cheese*
Instructions
- Drain the chickpeas (save aquafaba liquid for vegan mayo if making your own).
- Mash chickpeas, pulsing in food processor or in a medium size mixing bowl with an immersion blender, till chunky but not pureed.
- Add remaining ingredients and mix well. Taste and adjust to flavour and consistency preferred. Should resemble a faux tuna salad.
- Spread chickpea salad on buttered bread, bun or bagel to prevent sogginess. Top with a heap of grated cheese, place on a baking sheet, and bake at 375° C for 10 minutes, then broil the top on high for 1-2 minutes till lightly browned. Serve hot.
Optional substitutes to make recipe dairy-free (M-Safe/B-Safe):
*Replace butter with a vegan margarine and monterey jack cheese with Daiya mozzarella style cheese
Plum Hill 