Vegan Tuna Sandwich
These fish free sandwiches are made from mashed chickpeas, which create a flaked consistency somewhat similar to tuna. Vegan tuna is perfect in sandwiches, wraps or on crackers and is ready in 10 minutes or less!
Servings: 6 servings
- (2) 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- 1-2 medium dill pickles, chopped small
- 1/4 cup celery, chopped small (optional)
- 3-4 tablespoons Vegan Mayo | homemade or store bought
- 1 tablespoon soy sauce, or tamari for gluten-free
- For serving: bread, sliced tomatoes, lettuce, red onion, avocado, mustard
In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed. You can leave a few beans whole if you'd like.
Add the pickles, celery, 3-4 tablespoons of vegan mayo and soy sauce or tamari. Stir well to combine. Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together.
Serve with bread, mustard, lettuce, tomato slices, red onion and avocados if desired. Or serve on a large green salad, or in a wrap, or on crackers.
- May omit celery if you have picky kids or just don't like it. I usually leave it out because I have one celery hating kid.
- Instead of chopped pickles, you could also use 1/4 cup dill pickle relish (or sweet pickle relish).
- Nutritional information is for the vegan tuna only, not including bread or whatever you serve it with.
- If you want a "fishier" taste, crumble up a sheet or two or Nori seaweed and add it in. I don't personally love this, but if you are looking for a more fishy taste, it will certainly do it!
Serving: 1serving | Calories: 281kcal | Carbohydrates: 40g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 440mg | Fiber: 11g | Sugar: 7g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 4mg