Tuna(free) Salad Sandwiches
Recipe by Allison Rivers Samson, from her award-winning column, “Veganize It!” in VegNews Magazine

Serves 6

Ingredients:

• 30 ounces (2 cans) garbanzo beans, drained
• 1/4 cup red onion, peeled and finely
• 1/2 cup celery, finely chopped
• 1/4 teaspoon garlic, minced
• 1/4 cup dill pickle, finely chopped
• 2 tablespoons nori seaweed flakes
• 1 cup vegan mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 12 slices of bread, lightly toasted
• 6 large, crisp lettuce leaves
• 12 fresh tomato slices

 Preparation:

1. In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork.
2. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.
3. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.

Allison Rivers Samson is a creative and respected chef who has crafted delectable high-end vegan food for over fifteen years through her award-winning company, Allison’s Gourmet, the premiere and most prestigious vegan sweets resource. Additionally, she has taught cooking classes and food demonstrations, and is well-known for her acclaimed “Veganize It!” column in VegNews Magazine.  In 2011, “Veganize It!” was awarded “Favorite Column” in VegNews Magazine’s popular Veggie Awards reader’s poll.