Kid Friendly: No Tuna-Tuna Salad Sandwiches
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Total Time: 10 minutes
- Yield: 2-4 servings 1x
- Category: Between Bread
- Cuisine: American
Ingredients
- 4 slices whole wheat bread
- 1 can chickpeas, drained and rinsed
- 2 stalks celery, diced
- 1/4 cup vegan mayo (or 1 avocado for WFPB)*
- 1 Tbsp. yellow mustard
- 1 Tbsp. pickle juice
- 2 dill pickles, diced
- 1 spring onion, diced
- 1 sheet of seaweed paper (nori), torn into pieces
- 1/4 tsp. celery salt
- 1/2 lemon, juiced
- Sea salt and black pepper to season
- 1 large tomato, sliced
- butter or bib lettuce
- 1/2 avocado
- 1/4 red onion, sliced
- Hot sauce if you’re feeling frisky
Instructions
Toast bread slices. In a food processor, pulse the chickpeas with the celery, mayo, mustard, pickles, and pickle juice. Scrape down the sides. Add in the remaining ingredients and pulse till combined. Just be sure not to mix it too much or it will turn to a paste. Taste for seasonings. Place one to two pieces of lettuce on a piece of toast, add on a slice of tomato, and a scoop of the ‘tuna’ mixture. Top it off with a couple slices of avocado and some hot sauce. Finish with another slice of bread. Eat. Enjoy. Carry on with life.
Notes
You can substitute avocado for the mayo if you want to keep this recipe whole food plant based and if you are not into bread, swap it out for a lettuce wrap and serve it with some fresh fruit. Dig.
Nutrition
- Serving Size: 4
Keywords: plant based, sandwiches, lunch, recipe, easy
Find it online: https://karikarch.com/?p=75