Vegetarian Chickpea Tuna Salad Sandwich Recipe

It is so velvety and scrumptious that you won't be able to realize it's not the real thing!   

INGREDIENTS 

"tuna" salad – 13 oz jar of chickpeas drained – 1 1/2 tablespoons fresh lemon juice more to taste – 2 tablespoons mayonnaise more to taste – 1 teaspoon Dijon mustard more to taste – 1 small celery stalk very finely chopped – sea salt to taste – freshly ground pepper to taste for serving – 4 slices sourdough bread – handful of lettuce leave – cherry tomatoes about 4-6 per sandwich, heirloom tomatoes are perfect too

Step 1

Soak beans and put them in a medium-sized bowl. Mash the chickpeas with a stick mixer or a fork. Most of the chickpeas should be mashed, but some should only be broken up.

INSTRUCTION

Step 2

Add chopped celery, mustard, lemon juice, and a pinch of salt and pepper. Do a good mix. Change the seasonings to suit your tastes.   

Step 3

If you need to, add more lemon juice and mayonnaise until you get the consistency you want.   

Step 4

Spread a lot of the chickpea salad on one piece of bread. If you'd like, you can toast it first. Add a few big lettuce leaves and slices of tomato on top. 

Step 5

Cover with a second slice of bread and add more toppings if you want. Do it again for more sandwiches, then serve them.  

Step 6

Cover and store any extra chickpea salad in the fridge for up to a few days.   

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