Chickpea \"Tuna\" Salad Sandwiches recipe
All Recipes Main Dish Recipes Sandwich Recipes
Ingredients
- ½ sheet nori (dried seaweed), torn into small pieces 1 (15 ounce) can no-salt-added chickpeas, drained and rinsed ¼ cup vegan mayonnaise ⅓ cup minced or finely grated carrot ⅓ cup finely diced celery 2 tablespoons dried minced onion 2 tablespoons fresh dill ½ teaspoon salt black pepper to taste 8 slices whole wheat bread, toasted ¼ cup vegan mayonnaise 8 lettuce leaves 8 tomato slices
Nutrition Info
- 360.3 caloriescarbohydrate: 43.6 gcholesterol: : -fat: 16 gfiber: 7.5 gprotein: 11.8 gsaturatedFat: 2.6 gservingSize: -sodium: 690.4 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Chickpea \"Tuna\" Salad Sandwiches
Directions
-
Pulse nori in a blender until it's a fine powder. Set aside to let dust settle.
Mash chickpeas with a sturdy fork or a small-holed potato masher (chickpeas slip through larger, zigzag-type mashers) in a large bowl until most are broken up. Do not overmash--they should retain some texture.
Stir in mayo and mash a little more. Stir in nori powder, carrot, celery, onion, dill, salt, and pepper. Cover and chill at least 15 minutes or up to 3 days.
For the sandwiches, slather toast with mayo (about 1 1/2 teaspoons per slice). Layer salad, lettuce, and tomato between toast slices. Cut sandwiches in half diagonally.