Tomato basil chickpea salad sandwich

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For a long time, tuna salad sandwich was my go-to lunch. It was so easy to throw together and I could prep a few days of lunch all at the same time. All I needed to do was bring a loaf of bread and my prepared salad to work and I had lunch for a week! Well, I've just made a transformational breakthrough with the recipe below - instead of using canned tuna fish, I made an amazing "tuna salad" using chickpeas! It tastes just as great but it's completely vegan.
I like building my sandwiches with plenty of iron-rich spinach and juicy tomatoes, but feel free to make them your own. This sandwich would taste just as delicious with spicy arugula or garden fresh salad greens, and you can substitute pickled beets in the wintertime for the tomatoes. And, if you're trying to skip the bread, you can wrap this salad up in romaine lettuce leaves.
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Tomato basil chickpea salad sandwich
15 minutes
0 minutes
15 minutes
1 (15 ounce) can chickpeas, drained
2 stalks celery, minced
1/2 red onion, minced
1 tablespoon chopped fresh parsley
2 tablespoons thinly sliced basil
1/4 cup vegan mayonnaise
2 teaspoons Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste
8 slices whole grain bread
1 cup spinach
1 tomato, thinly sliced
Place the drained chickpeas in a food processor and pulse until they resemble tuna fish. It is okay if there are some chunks of whole chickpeas.
Place the pulsed chickpeas in a large bowl with the celery, onion, parsley, and basil.
In a small bowl, combine the vegan mayonnaise, Dijon mustard, and lemon juice.
Pour the dressing over the chickpeas and stir well until coated. Season with salt and pepper to taste.
Divide the chickpea salad into four portions and place each portion on a slice of bread.
To each sandwich, add a quarter of the spinach and tomato.
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