Whole Food, Plant-Based Recipe Chickpea ‟Tuna” Sandwich

Recipe courtesy of Chef Brandy Cochrane, PPMNY Culinary Educator

This Chickpea “Tuna” Sandwich is the perfect portable meal for work or a picnic in the park. Sweet pickle relish and capers make this recipe an extra special treat.

Ingredients

  • 2 cans garbanzo beans, rinsed and drained (save the liquid for other dishes that require aquafaba!)

  • 2 T tahini mayo (search Tahini Mayonnaise in the app for the recipe), or hummus
  • 1 T dijon mustard
  • 2 T sweet pickle relish
  • 1 T jarred capers, chopped
  • ½ cup celery, chopped
  • ¼ cup chopped onions, red or white
  • ⅓ cup chopped carrots
  • ½ -1 T Old Bay seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dulse, or broken up sheet of seaweed (nori)
  • Juice of ½ a lemon

Instructions

1. In a medium bowl, add the chickpeas and mash with a potato masher or the back of a fork until the bean mixture is partially smooth with some chunks and resembles tuna.
2. Add chopped carrots, onions, and celery, and mix together.
3. Next add hummus, mustard, capers, relish, dulse/seaweed, and spices. Mix until combined. Squeeze in juice of ½ a lemon.
4. Serve on bread, on top of salad, or in a wrap.