Chickpea "Tuna" Salad Sandwich
Recipe: Chickpea "Tuna" Salad Sandwich
Author: Elle, Hamama Happiness Team Member
Prep Time: 10 Minutes
Cook Time: N/A
Makes: 2 - 4 Servings
Some may call them chickpeas and others may call them garbanzo beans, but I just call them straight up versatile and delicious! This recipe takes the classic tuna salad and reinvents it. Plant-based eaters and meat-eaters alike will enjoy it! You won't even notice the tuna is missing because this salad is bursting with flavor, texture and zest - and our secret ingredient, Nori Komi Furikake - adds that bit of seafood flavor to the concoction! Serve this “tuna” salad up on warm toasted bread, with crackers, in a wrap, or keep it low-carb by serving up on a bed of mixed greens for a truly healthy and flavorful salad!
Ingredients:
- 1 can garbanzo beans / chickpeas, drained and rinsed
- 2 tablespoons vegan mayonnaise
- ½ cup red onion (or ½ small red onion), chopped
- 5-6 hamburger dill pickle chips
- 2 tablespoons Nori Komi Furikake Japanese multi-purpose seasoning - I got mine at Trader Joe's
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 slices of sprouted multi-grain seed bread
- Your favorite Hamama microgreens!
Instructions:
- Thoroughly drain and rinse 1 can of chickpeas and add to large mixing bowl
- Add in 2 tablespoons of vegan mayonnaise
- Roughly chop ½ cup of red onion and add to the mixture
- Toss in 5-6 hamburger dill pickle chips
- Sprinkle in seasonings: 2 tablespoons Nori Komi Furikake, 1 teaspoon paprika, and 1 teaspoon garlic powder
- Combine ingredients well and add to your food processor (if you have a smaller food processor, you may need to process smaller batches at a time).
- Blend it all up in your food processor until all ingredients are well-combined - leaving some chickpeas still whole.
- Toast up 2 warm slices of bread
- Place your mixture on the bread and top with your favorite Hamama microgreens!
Notes:
You won’t need to add any additional salt since the Nori Komi Furikake already contains salt, white sesame seeds, black sesame seeds, nori and kelp powder.
This recipe is super versatile, so feel free to experiment and add different ingredients like chopped celery, roasted peppers, cucumber, and you could even top it with sunflower seeds for a nutty crunch! Store the remaining mixture in the fridge for up to 3 days and enjoy it for lunch!
Tip!
Share the love with a friend! Enjoy half a sandwich with a cup of Allie's Fire-Roasted Chicken Tortilla Soup! 😍
3 Responses
Allie
Hi Lisa! So fun that you enjoy making this too :D Can’t wait for you to try with some Hamama greens -Allie
Lisa Easterly
I make this all the time without the micro greens, can’t wait to try it with the micro greens! I’ve been vegan for 10 years and this is the first year I tried this! It’s amazingly delicious!
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