Chickpea Salad Sandwich
One thing I really miss since giving up meat is a good tuna sandwich. There were a lot of reasons that we finally gave up fish (and said goodbye to non-veggie sushi, which is really what was holding us back), but one thing that was freaking us out was the amount of mercury we were consuming in those tuna sandwiches. We tried a can of tuno once hoping that it would be a good substitute, but it just didn’t do it for us.
Enter chickpeas! There are a bunch of recipes out there for chickpea salads. The one above is based on this recipe from Vegan Yum Yum. The first time I made it, I was really reminded of tuna salad. Many chickpea salads are meant to mimic tuna salad and some recipes even call for seaweed ingredients to re-create that fishy taste. For me, plain old chickpeas do the trick – with all the other tuna salad ingredients added, of course.
When I used to make tuna salad I used lots of lemon juice or red wine vinegar, minced shallots or red onions, salt, pepper, oregano and of course mayo. Now I pretty much do the same thing, but I use Vegenaise in place of regular mayo, and I also sometimes add nutritional yeast. I kept the one above pretty simple because I was short on time, but the beauty of this is that you can add your own favorite ingredients. I’m not a fan of relish or celery in tuna salad, but if you are, feel free to add them in.
You can blend up all the ingredients in your food processor if you’re lazy like me, or mash and stir it by hand if you want the texture to be a little chunkier. This is great as a dip or a sandwich filler. The best part is that I get my tuna salad fix without having to stress about what I’m putting into my body or what I’m doing to the oceans.