This is what we call a vegan tuna chickpea sandwich, the vegan variation of a tuna salad filling recipe, although I don’t think putting all these flavours with fish would work super well. This is by no means a new recipe idea. There are a large number of variations online because it is so easy to customise it to your preference. So this is my take on this fresh chickpea filling.
I love this recipe because you can make it from whatever salad things you have in the fridge at the moment and combine it with lightly mashed chickpeas and a dressing. It is super delicious and you can use this filling inside a sandwich or a wrap, or even put it on a large bed of leaves for a very satisfying salad. This keeps well in the fridge so it is also perfect to prepare ahead of time for work or school lunches or even a picnic.
This vegan tuna chickpea sandwich filling is seriously fresh and ticks all the texture and flavour boxes especially when combined with a fresh loaf of bread with a crunchy crust! It is very quick to prepare so there is absolutely no reason why you shouldn’t give it a go. If you do not have any of the dressing ingredients on hand, a vegan mayonnaise with mustard can be used as a substitute for sure. But the sweet mustard-tahini combo dressing hits a perfect spot!
A versatile chickpea filling, perfect for sandwiches, wraps or a big bed of leaves. Super delicious, fresh and quick to prepare. This filling stores well in the fridge so it is also perfect to prepare ahead of time for work or school lunches, or a picnic.
- 1 can chickpeas, drained, rinsed
- 1 stalk celery (or 2 small stalks), finely chopped
- 3 small dill pickles, finely chopped
- small handful cherry tomatoes, chopped
- 1/3 cup red bell pepper, finely chopped
- 1/3 cup cucumber, finely chopped
- 1/2 cup grated carrot
- 1 Tbsp sunflower seeds
- 1 tsp sesame seeds
- 1 Tbsp Dijon mustard
- 2 Tbsp tahini paste
- 1 Tbsp maple syrup, pure
- salt and pepper to taste
- lettuce and avocado (optional) to serve
- freshly baked bread to serve
In a large bowl, lightly mash the chickpeas with a fork while retaining some of the texture.
Stir in the celery, pickles, tomatoes, bell pepper, cucumber, carrot, seeds, mustard, tahini and maple syrup until well combined.
Add salt and pepper to taste.
Assemble on freshly baked bread like ciabatta, sourdough or rusticana together with lettuce and avocado (optional).