5-Minute Vegan Chickpea Tuna
With all the flavour you crave, these comforting vegan chickpea tuna sandwiches are so easy to make and high in filling fibre and plant-based protein.
Ingredients
Chickpea Tuna
- 1 14 oz can no-salt-added chickpeas (or 1 ½ cups cooked chickpeas) rinsed and drained
- ⅓ cup vegan mayo
- 1 tablespoon rice vinegar (or 2 tsp apple cider vinegar)
- ½ teaspoon salt
- pepper Freshly cracked
- ¼ cup red onion or shallot finely diced
- 1 stalk celery finely diced
For the Sandwich
- 4 slices your favourite regular or gluten-free bread (I like sprouted grain or sourdough)
Instructions
- Use a small food processor to pulse up the chickpeas a few times, then add them to a medium bowl. Or smash them by hand in the bowl with a fork.
- To the chickpeas, add mayo, vinegar, salt and pepper and mix thoroughly. Stir in onion and celery. Taste, adjust salt and pepper to your liking or add another splash of rice vinegar for more tang.
- Lightly toast your bread, if desired. Divide chickpea tuna between 4 slices of bread. Top with another slice, or serve open-faced for smaller appetites.
Notes
Choose your favourite mix ins! Consider the chickpea tuna as a base...and make it your own. In the original recipe, I offer shallot and celery but I very often make this with just chopped dill pickles instead of shallot and celery and it's soooo good.
Chickpea tuna keeps really well for 3-4 days, in a resealable container in the fridge for 3-4 days.
I recommend erring on the side of using slightly less mayo for longer storage, and adding a bit more before serving to freshen up the texture.