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chickpea tuna sandwich with tomato and onion and a side pickle

Mashed Chickpea Salad Sandwich

A plant-based alternative to the classic tuna salad. Equally delicious served on bread, over a bed of greens, or with crackers.
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Prep Time: 10 minutes
Refridgerate: 30 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: Beans, Easy, Lunch, Sandwich, Simple Recipe
Servings: 3
Calories: 66kcal

Ingredients

  • 1 15 oz can chickpeas
  • 2 tbsp vegan mayonnaise
  • ½ tbsp dijon mustard
  • ¼ onion diced
  • 1 tbsp pickle or capers
  • 1 tbsp fresh dill chopped
  • ¼ tsp salt or to taste

Make into a Sandwich

Instructions

  • Open and drain 1 15 oz can chickpeas. No need to rinse them, but you can if you want.
  • Place chickpea into a large bowl and use a fork to mash them.
  • Chop 1 tbsp pickle, ¼ onion, and 1 tbsp fresh dill. Add them to the bowl with the mashed chickpeas and toss in 2 tbsp vegan mayonnaise, ½ tbsp dijon mustard, ¼ tsp salt, and mix to combine.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to marinate.
  • Serve as a sandwich using buns, vegan mayonnaise, Peruvian salsa criolla, and tomato, or enjoy with crackers, over toast, or in a wrap.

Notes

Peruvian Salsa Criolla recipe

Nutrition

Calories: 66kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 121mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
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