Chickpea Tuna Sandwich
(Vegan )

Chickpea Tuna Sandwich (Vegan ) 550 cal
(Make 4 servings)
15 oz. can chickpeas rinsed and drained (120 cal)
2 tbsp vegan mayo 118 cal
2 tablespoons red onion, roughly chopped (8 cal)
2 tablespoons fresh parsley or dill (2.7)
¼ cup finely chopped pickles or relish (80 cal)
¼ cup diced celery
Squeeze of a lime
½ teaspoon favorite no salt seasoning (5 cal)
½ teaspoon dijon or brown spicy mustard (2 cal)
1 tablespoon maple syrup or agave nectar
Add Pepper to desired taste
1 teaspoon capers (1 cal)
INSTRUCTIONS
(Make 4 servings)
15 oz. can chickpeas rinsed and drained (120 cal)
2 tbsp vegan mayo 118 cal
2 tablespoons red onion, roughly chopped (8 cal)
2 tablespoons fresh parsley or dill (2.7)
¼ cup finely chopped pickles or relish (80 cal)
¼ cup diced celery
Squeeze of a lime
½ teaspoon favorite no salt seasoning (5 cal)
½ teaspoon dijon or brown spicy mustard (2 cal)
1 tablespoon maple syrup or agave nectar
Add Pepper to desired taste
1 teaspoon capers (1 cal)
INSTRUCTIONS
- Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
- Add mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
- Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
- Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches. Serve in a lettuce wrap or on , If you're making a sandwich, I like to serve it on toasted Ezekiel Bread, lettuce, onions and tomatoes. Enjoy!
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