Magical Chickpea Salad Sandwich: A Family Favorite!

Many moons ago, when I still ate animal products, tuna salad sandwiches were one of my go-tos. There’s just something about a tuna sandwich that screams comfort and nostalgia to me. When I began my journey as a vegan, I had to find solid substitutes for many of my old favorites - the cravings were unbearable! (okay, not really, but you get it). I had my trusty replacements: scrambled eggs? Tofu. Burgers? Veggie patties, no problem. But vegan tuna? That felt impossible.

Then I discovered the chickpea. Its mild flavor has been a staple among health-conscious folks since the ’60s, mostly because it can be dressed up in so many ways. One especially interesting thing about chickpeas - particularly the canned kind - is the liquid that surrounds and preserves them. After sitting for a while, this liquid develops a very light gelatin that can be used in all kinds of vegan recipes. This liquid, called aquafaba, has the amazing ability to mimic egg whites. It even carries a faintly briny scent, just enough to make it the perfect secret ingredient for a vegan “tuna” salad. Not to mention my 14 month old loves it.

Voilà!

Ingredients

• 1 can chickpeas

• 1/2 - 1 T yellow mustard

• 1/2 T spicy mustard

• 2 T vegan mayo (I like the Follow Your Heart brand)

• 1-2 kosher dill pickles diced (I like the large Bubbies brand)

• 1/4 red onion diced (or less as preferred)

• 1 t dried dill

• Cracked pepper to taste

• Sea salt to taste

• Two slices of bread of choice (I like Dave's Killer)

Equipment Needed

• Food processor

  • Or, go old school with a fork, large bowl, and a knife for chopping

Instructions

1. Drain chickpeas and lightly rinse, add to food processor/bowl

2. Dice red onion & pickles, add to existing chickpeas in food processor

3. Add remaining (non-optional) ingredients to the mixture

4. Roughly pulse the mixture until all ingredients marry together to desired consistency

5. Taste a spoonful and add extra salt/pepper to taste, adjust mayo/mustard/dill levels as desired

6. Spread desired amount onto bread slices

7. Enjoy!

Tips and Variations

• Tip 1: if you don't have a food processor, roughly mash the chickpeas with a fork against the sides of a bowl. Make sure the chickpeas are 75% mashed, 25% chunky.

• Tip 2: cut the pickles into large chunks for added texture. Alternatively, use relish if you like a softer texture.

Serving Suggestions

Optional - add thinly sliced tomato, red leaf lettuce, and a vegan cheese slice to perfect this lunchtime sandwich. Pair it with chips or soup for a really hearty meal. Toast the bread if you're into an even crunchier texture or skip the bread and add it to lettuce or eat it on its own for a lighter experience.