Vegan Tuna Sandwich with Chickpeas Recipe
Introduction
This Vegan Tuna Sandwich with Chickpeas offers a flavorful and healthy alternative to the classic tuna salad. Combining chickpeas, seaweed, and fresh veggies, it’s perfect for a quick lunch or a light dinner. Enjoy the satisfying texture and vibrant taste in every bite.
Ingredients
- 1 can chickpeas
- 1 tablespoon dried Wakame seaweed
- 2 tablespoons vegan mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 2 teaspoons fresh or frozen dill
- 2 stalks of celery, chopped into small pieces
- Salt, to taste
- Black pepper, to taste
- 4 slices of whole wheat bread
- 1 tomato, cut into thin slices
- 1/4 cucumber, cut into thin slices
- Lettuce
- 1/2 red onion, cut into rings
Instructions
- Step 1: Crumble the dried Wakame seaweed with your hands and soak it in about 1/2 cup of water for 5 minutes. Drain and press out excess water using your hands.
- Step 2: Mash the chickpeas with a fork until flaky in texture. Mix in the chopped celery, vegan mayonnaise, dill, soaked seaweed, lemon juice, and soy sauce. Season with salt and black pepper to taste.
- Step 3: Spread the chickpea mixture onto slices of whole wheat bread. Layer with lettuce, tomato slices, cucumber slices, and red onion rings. Top with remaining bread slices and serve.
Tips & Variations
- For extra flavor, add a teaspoon of Dijon mustard or a dash of smoked paprika to the chickpea mixture.
- Use gluten-free bread to make this sandwich suitable for gluten-sensitive diets.
- Swap Wakame seaweed for nori sheets if you prefer a different seaweed flavor.
- Lightly toast the bread for added texture and warmth.
Storage
Store the chickpea mixture in an airtight container in the refrigerator for up to 3 days. To prevent soggy bread, assemble the sandwiches just before serving. Leftover assembled sandwiches are best eaten the same day, but can be wrapped tightly and refrigerated for up to 24 hours. Reheat slightly if desired, though this sandwich is often enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh seaweed instead of dried Wakame?
Dried Wakame is recommended as it has a more concentrated flavor and longer shelf life. If you find fresh seaweed, make sure to rinse it well and adjust the quantity, as fresh seaweed is more delicate and moist.
Is this sandwich high in protein?
Yes, chickpeas provide a good amount of plant-based protein, making this sandwich a nutritious choice for vegans and vegetarians looking for a protein-rich meal.
Print
Vegan Tuna Sandwich with Chickpeas Recipe
- Total Time: 10 minutes
- Yield: 2 sandwiches 1x
- Diet: Vegan
Description
This Vegan Tuna Sandwich with Chickpeas is a delicious and wholesome plant-based alternative to traditional tuna salad. Using chickpeas and rehydrated wakame seaweed to replicate the texture and flavor of tuna, combined with creamy vegan mayonnaise, fresh herbs, and crisp vegetables, this sandwich is both satisfying and nutritious. Ideal for lunch or a light dinner, it brings together savory, tangy, and fresh elements in every bite.
Ingredients
Main Ingredients
- 1 can chickpeas (about 15 oz), drained and rinsed
- 1 tablespoon dried wakame seaweed
- 2 tablespoons vegan mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 2 teaspoons fresh or frozen dill
- 2 stalks celery, chopped into small pieces
- Salt, to taste
- Black pepper, to taste
Sandwich Components
- 4 slices whole wheat bread
- 1 tomato, cut into thin slices
- 1/4 cucumber, cut into thin slices
- Lettuce leaves
- 1/2 red onion, cut into rings
Instructions
- Soak the seaweed: Crumble the dried wakame seaweed with your hands and place it in a shallow bowl with about 1/2 cup of water. Let it soak for about 5 minutes until rehydrated. Drain thoroughly and press out excess water using your hands to avoid sogginess.
- Prepare chickpea mixture: Using a fork, mash the drained chickpeas until you achieve a flaky, flaky texture resembling tuna. Stir in the finely chopped celery, vegan mayonnaise, fresh or frozen dill, rehydrated seaweed, lemon juice, and soy sauce. Season the mixture with salt and black pepper to your preference, mixing well to combine all flavors.
- Assemble the sandwich: Lay out the slices of whole wheat bread. Spread the chickpea tuna mixture evenly onto two slices. Top with fresh lettuce leaves, thin slices of tomato and cucumber, as well as rings of red onion. Cover with the remaining bread slices to form the sandwiches.
- Serve: Cut the sandwiches in half if desired, and serve immediately for the best taste and texture.
Notes
- Wakame seaweed provides a subtle ocean flavor to mimic the taste of tuna; if unavailable, nori flakes can be used as a substitute.
- For extra creaminess and flavor, you can add a teaspoon of Dijon mustard or another vegan condiment.
- Ensure to rinse and drain chickpeas well to remove any canning liquid taste.
- Adjust the amount of lemon juice and soy sauce to balance acidity and saltiness according to your taste.
- This sandwich is best consumed fresh but can be refrigerated for up to 1 day in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Vegan, American
Keywords: Vegan tuna sandwich, chickpea tuna salad, plant-based sandwich, vegan lunch, chickpea sandwich, wakame seaweed, vegan mayonnaise sandwich
