Chickpea Tuna SandwichesAre you ready for some easy and delicious chickpea tuna sandwiches?

I made these last week for a ladies' movie night and they went down a treat! They sat right next to the peanut butter cookies I posted 2 days ago and they were gone before we all dived into the bowl of cookies. So it must be that they are GOOD.

They take no time to prepare and they have the perfect combination of veggie-to-grain ratio (in my humble opinion).

These are perfect to take to picnics ( and Ina Garten Banana Bread ), outdoor movies, in lunchboxes, or for a quick breakfast on the go.

chickpea tuna salad sandwich

Chickpea Tuna Sandwiches

Makes 5 Sandwiches

Ingredients:

  • 1 can of chickpeas (400g cooked chickpeas)
  • 1 TBSP coconut or soy yogurt
  • 1 TBSP tahini
  • Juice of half a lemon
  • 1 TBSP pickle juice (gherkin pickle juice is best)
  • 1/2 tsp dry dill
  • Salt and pepper, to taste
  • 2 lettuce leaves
  • 1 tomato
  • A handful of shredded red cabbage
  • 5 thin red onion slices
  • 10 wholegrain sandwich bread slices

Steps:

  1. Add the yogurt and tahini to a small bowl and mix with a small spoon until it fluffs up and looks like mayo. Set aside.
  2. Roughly mash the chickpeas with a fork, leaving some chunky bits.
  3. Add the ‘mayo’, lemon juice, pickle juice, dill, salt, and pepper to the chickpeas and mix well until you get a creamy, thick mix. Taste and see if you want to adjust the salt and pepper.
  4. On one bread slice, add a bit of lettuce (enough to cover the bread slice), a generous dollop of chickpea ‘tuna’ mix, a bit of shredded cabbage, an onion slice, 2 tomato slices, and then top with another bread slice.
  5. Continue with the rest of the bread slices.
  6. Serve fresh! With friends.

vegetarian tuna melt

Notes:

  1. If you prefer not to use coconut or soy yogurt, you can substitute with plain dairy yogurt or a vegan alternative that suits your taste.
  2. For a milder flavor, you can reduce the amount of pickle juice or substitute with a splash of apple cider vinegar.
  3. These sandwiches are best enjoyed fresh. If you need to make them in advance, store the chickpea mixture separately and assemble the sandwiches just before serving to prevent sogginess.

Nutrition Facts (per serving):

  • Calories: 210
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 7g
  • Sugars: 3g
  • Protein: 8g

#ChickpeaTunaSandwiches #HealthyLunch #VeganRecipes #EasySandwiches #PlantBasedMeals #QuickAndHealthy #TalesOfAKitchen

For more nutritious and delicious recipes like these chickpea ‘tuna’ sandwiches, visit Tales of a Kitchen. Let’s join the community of food lovers and start your culinary adventure today!

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Chickpea Tuna Sandwiches

Chickpea Tuna Sandwiches

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  • Author: TalesOfaKitchen
  • Yield: 5 servings 1x

Description

Savor the goodness of chickpea tuna sandwiches, a healthy, delicious twist on a classic. Easy to make and packed with flavor created by TalesOfAKitchen!


Ingredients

Scale
  • 1 can of chickpeas (400g cooked chickpeas)
  • 1 TBSP coconut or soy yogurt
  • 1 TBSP tahini
  • Juice of half a lemon
  • 1 TBSP pickle juice (gherkin pickle juice is best)
  • 1/2 tsp dry dill
  • Salt and pepper, to taste
  • 2 lettuce leaves
  • 1 tomato
  • A handful of shredded red cabbage
  • 5 thin red onion slices
  • 10 wholegrain sandwich bread slices

Instructions

  1. Add the yogurt and tahini to a small bowl and mix with a small spoon until it fluffs up and looks like mayo. Set aside.
  2. Roughly mash the chickpeas with a fork, leaving some chunky bits.
  3. Add the ‘mayo’, lemon juice, pickle juice, dill, salt, and pepper to the chickpeas and mix well until you get a creamy, thick mix. Taste and see if you want to adjust the salt and pepper.
  4. On one bread slice, add a bit of lettuce (enough to cover the bread slice), a generous dollop of chickpea ‘tuna’ mix, a bit of shredded cabbage, an onion slice, 2 tomato slices, and then top with another bread slice.
  5. Continue with the rest of the bread slices.
  6. Serve fresh! With friends.

Notes

  1. If you prefer not to use coconut or soy yogurt, you can substitute with plain dairy yogurt or a vegan alternative that suits your taste.
  2. For a milder flavor, you can reduce the amount of pickle juice or substitute with a splash of apple cider vinegar.
  3. These sandwiches are best enjoyed fresh. If you need to make them in advance, store the chickpea mixture separately and assemble the sandwiches just before serving to prevent sogginess.

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