Recipes
Vegan Chickpea Tuna Sandwich
6min read
This vegan chickpea ‘tuna’ sandwich is as flavourful, quick and easy as lunch can get. It’s extremely cupboard friendly and endlessly adaptable to what you might have on hand. No chickpeas? No problem, use cannellini or butter beans. All out of vegan mayo? Sub it for tahini (loosened with a little water), hummus or even vegan yoghurt. Feeling extra crazy? Leave out the top slice of bread and make it an open faced sandwich.
Prep Time
10 mins
Cook Time
0 mins
Makes
2 Sandwiches
Ingredients
1 x 400g tin chickpeas, drained and rinsed
½ red onion, very finely chopped
100g celery (one large stock), finely chopped
1 tbsp capers, rinsed and chopped
½ tsp salt
⅛ tsp freshly ground black pepper
3 tbsp + 1 tsp vegan mayonnaise
1 tbsp lemon juice
2 tsp dijon mustard
1 tsp olive oil
To assemble:
4 slices of bread
200g crisp veg, sliced (such as cucumber, carrots or radishes)
50g lettuce
Method
STEP 1
Add drained chickpeas to a large bowl. Use a potato masher or a fork to smash the chickpeas until broken down. Fold in the red onion, celery, capers, salt and pepper and mix to combine.
STEP 2
Stir in the mayonnaise, lemon juice, dijon mustard and olive oil. Taste for seasoning and adjust to taste.
STEP 3
Toast the bread and prepare the crisp veg for the filling. Add two heaped spoonfuls of filling onto two of the slices of toasted bread and top them with a handful of lettuce and sliced vegetables.
STEP 4
Spread the remaining two slices of toasted bread lightly with mayonnaise and place them onto the topped slices of bread.
STEP 5
Use a serrated knife to slice the sandwiches in half and tuck in.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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