We used to make tuna salad sandwiches at The Family Tree Restaurant but I think I like the vegan version better. Somehow they are fresher without being fishy although my version is not one of those more sophisticated versions around. I had these sandwiches when John was in London and as being the only one at the time, it was too much for me. So I stuffed roasted baby peppers with the mixture the next day. Don’t worry, I will be posting that as separate recipe.
Vegan Faux-Tuna Sandwich could easily provide you with some interesting variety without the fishiness. It is packed with protein too.
1 tin chickpeas (420gr), drained and rinsed
1 small carrot, peeled and crated
1 stalk celery, chopped finely
1 tsp Rice Seasoning (I used Nori Komi Furikake brand which is a mixture of sesame seeds, salt, sugar and seaweed)
1 tbsp fresh dill, chopped
4 tbsp vegan mayonnaise
1 tsp Dijon mustard
• After draining and rinsing the chickpeas, mash them with a potato masher. You could use a food processor however, you need to be careful as you don’t want them to be too mushy.
• In a bowl, mix the mashed chickpeas, grated carrot, chopped celery, dill, rice seasoning, vegan mayonnaise, mustard, salt and pepper. Mix well to combine.
• Spread the mixture evenly across toasted bread. Cut into triangles and serve.