No-Tuna Chickpea Salad Sandwich
[Vegan]
Author Bio
The secret to creating memorable vegan meals that are better for your body, budget and...
The secret to creating memorable vegan meals that are better for your body, budget and busy schedules? Beans! With 20-Minute Italian author Andrea Soranidis’s easy, cost-effective and filling recipes, you’ll learn to transform the humble bean from a pantry staple to the key to hearty, flavorful meals.
Pump up the protein with lunches like the Next-Level Mushroom Bean Burger, Spring-Perfect Socca Pizza and Smoky and Spicy Chili Sin Carne, which will keep you full and energized all day. Get dinner on the table in minutes with Creamy Edamame Pesto Pasta or Asian-Style Mixed Bean Lettuce Wraps. Indulge in comfort foods like Classic Family Meat(less)loaf, a Sunday Skillet Chickpea Lasagna with Butternut Squash Sauce or Creamy Cannellini Fettuccine Alfredo. Best of all, you won’t taste beans―only deliciousness―in healthier desserts like Banana Bread with a Pulse Twist, Black Bean Chocolate Pudding and PB & Chickpea Chocolate Chip Cookies. Read more about Andrea Soranidis
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No-Tuna Chickpea Salad Sandwich [Vegan]
This sandwich has “eat me” written all over it! It’s a fantastic lunchbox option (but is great for breakfast too!), conveniently packed with plant- based protein and it comes together in just ten minutes.
Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea...
This sandwich has “eat me” written all over it! It’s a fantastic lunchbox option (but is great for breakfast too!), conveniently packed with plant- based protein and it comes together in just ten minutes.
Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis
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Ingredients You Need for No-Tuna Chickpea Salad Sandwich [Vegan]
How to Prepare No-Tuna Chickpea Salad Sandwich [Vegan]
- Place the chickpeas in a large bowl and mash them through with a potato masher or fork. Add in the chopped nori, celery, onion, capers, mustard and mayonnaise, and mix all ingredients until combined.
- Taste the salad and adjust the seasoning by adding a generous pinch (or to taste) of sea salt and freshly cracked black pepper.
- Arrange the lettuce leaves, tomato slices and baby greens on top of four bread slices. Divide the chickpea salad on top of the veggies and top them with the remaining slices of bread.
Notes
I love capers preserved in dry sea salt rather than brined. In both cases, make sure to rinse them properly and pat them dry before chopping them.
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