I’ve been a vegetarian for a very long time; in fact, almost as long as I’ve *not* been a vegetarian. Needless to say, it’s been a looong time since I’ve eaten a tuna salad sandwich, but I feel like it’s a pretty safe bet to state that this does not taste like tuna salad whatsoever.
Having said that, sometimes I just want something that gives me even a memory of what I used to eat in my heedless youth, and this recipe gives me feel-good vibes, so I’m content to call it close enough for me.
Chickpea salad is delicious while also being good for you; it’s also endlessly versatile in that you can change the add-ins to suit your preferences (see below the recipe for some ideas!), and this recipe makes enough for three generously-filled sandwiches so it’s incredibly economical too.
Chickpea Salad Sandwich
YIELD: 3 servings | PREP: 5 minutes | COOK: n/a
- 1 396g/14oz tin chickpeas, drained and rinsed
- ¼ cup/55g mayonnaise (use vegan mayo for vegan version)
- 1 stalk/¼ cup/30g celery, diced small
- ¼ cup/30g green onion, diced
- ¼ cup/37g red/yellow/orange bell pepper, diced small (optional)
- 1 medium dill pickle, diced small (or 2 tbsp/30g dill pickle relish)
- 2 tbsp/30mL apple cider vinegar
- 2 tbsp/30mL Dijon mustard, grainy or smooth
- 1 tsp/1g dried or 2 tbsp fresh parsley or dill, roughly chopped
- 1 tsp/3g lemon pepper seasoning (optional)
- 1 tsp/3g sweet paprika (optional)
- ¼ tsp/0.75g turmeric (optional)
- 2 dashes hot sauce (optional)
- Salt and pepper to taste
- Roughly mash the drained and rinsed chickpeas with a potato masher or the back of a fork until desired consistency. If you prefer, you can remove the skins from the chickpeas as you are mashing them to keep the texture relatively smooth.
- Add the remaining ingredients and combine thoroughly, tasting for salt and pepper. If too dry, add a little more mayo. Chill for 1 hour covered.
- Serve on bread of choice with leaf lettuce, fresh sliced tomatoes and sweet onion or cucumber slices (if desired). Alternatively, can be served in lettuce leaves for a gluten-free meal, or even as an appetizer with a selection of crackers or cut vegetables.
Leftovers can last refrigerated for up to five days.
Possible Additions/Toppings: hemp hearts, sesame seeds (white or black), chia seeds, pepita seeds, nutritional yeast (for a cheesy kick!), roasted corn, green peas, green onions, chopped seeded tomatoes, minced red or Vidalia onion, minced pimentos, chopped olives, mashed avocado, slivered almonds or other crushed nuts, crumbled nori sheets, cooked long grain and wild rice, cooked green or brown lentils, microgreens or sprouts, potato chips, citrus juice/zest, salsa, replace mayonnaise with tahini, tartar sauce, sour cream, or Greek yogurt.