Recently I’ve become conscious of the fact that I have very few lunch options on the blog, and even fewer which involve sandwiches and fillings!
That’s pretty shocking when you consider that I make sandwiches, either for me or the boys, every single day!
Anyway, I decided to rectify that, and rectify it fast! These vegan Chickpea “Tuna” sandwiches are a huge hit in our family – they are Leo’s favourite – yet are simple to prepare, cheap and nutritious.
It always amazes me how plant-based foods can take on similar tastes and textures to meat or fish itself. Yet, these are so convincing that, even with avocado in place of mayo (although you can use vegan mayo too, of course!), my boys devoured them in seconds, perfectly satisfied with the idea that they were eating tuna.
I like to serve our “tuna” between thick slices of fresh, crusty sourdough (I also grill ours for extra taste and texture), but you can also save it to serve in different ways – I can vouch that it’s delicious with jacket potatoes, too!
The ingredients themselves are pretty simple, and are all store cupboard staples (perhaps with the exception of the dill – that’s one herb I don’t use enough of, I think!). Yet they are full of protein, healthy fats and fibre.
All in all, a pretty satisfying lunch or dinner, don’t you think?
Vegan Chickpea “Tuna” Sandwiches
- Serves 2
- For the chickpea tuna –
- 1 400g tin chickpeas, drained (reserve aquafaba for baking) and patted dry
- 1 stick celery, chopped
- 1/4 red onion, peeled and chopped
- One medium, ripe avocado, pitted (can also sub for 4-5 tbsp hummus or vegan mayo, or even tahini)
- 1/2 tsp garlic powder
- 1/2 – 1 tsp French mustard (to taste)
- Fresh dill, to taste (I added around three tbsp)
- Pinch cayenne pepper
- Juice half lemon
- Salt and pepper, to taste
- For the sandwiches –
- 4 slices sourdough bread (I lightly grilled mine for added texture and taste)
- Large handfuls fresh lambs lettuce
- Handful cherry tomatoes, chopped
- Chopped spring onion or red onion, to serve (optional)
- In a food processor or blender, gently pulse together the chickpeas, celery and red onion until broken down and combined. Don’t overblend, you want some chunks left!
- Spoon the chickpea mix into a bowl, then mash in your ripe avocado. Stir through the remaining ingredients – adding more or less to taste – and then season.
- Prepare your bread by grilling or toasting first, if desired. Then on half of your slices, lay a few leaves of lamb’s lettuce. Spoon over some of the chickpea mix, then add the chopped tomatoes and the red or spring onion, if using. Sandwich using the final two slices of bread, then eat.