Vegan Chickpea Tuna Sandwich

This chickpea tuna sandwich is an easy lunch recipe. It's quick to make, and so delicious. Whip up a big batch to last you through the week, or make it fresh in minutes.

Course Main Dish

Cuisine vegan

Prep Time 10

Total Time 10

Servings people

Calories 302kcal

Author Hannah Sunderani

Ingredients

2 cups chickpeas
3 tbsp tahini
1 lemon juiced
1/4 cup red onion finely chopped
1/4 tsp sea salt
1/4 tsp pepper
8 slices whole wheat bread
4 tsp dijon mustard
1/3 cup cucumber thinly sliced
1/2 cup purple cabbage thinly sliced
1/2 cup alfalfa sprouts

US Customary - Metric

Instructions

In a food processor (or blender), pulse chickpeas a few times to break into small pieces, (you can also use the back of a fork or potato masher). Transfer to mixing bowl.
In a small bowl combine tahini and the juice of one lemon. Mix to combine, then add to mashed chickpeas. Add diced onion, sea salt and pepper and stir to combine. Optional to add more salt, pepper and lemon juice for desired taste.
Build four sandwiches by adding 1 tsp dijon mustard to each (spread to even), chickpea tuna, cucumber, red cabbage, and alfalfa sprouts. Season with more salt and pepper, and close with slice of bread.

Notes

Chickpea tuna will keep in fridge for up to 5 days.

Nutritional information is a rough estimate.

Nutrition