• Charlotte Emily

Chickpea Tuna Sandwich

Updated: Mar 1

Vegan Chickpea Tuna Sandwich

Do you want to take your sandwiches up a notch? Bored of the same old fillings and want to try something new? This Chickpea Tuna is a quick and simple recipe, full flavour, and is perfect for lunch or dinner. Mashed chickpeas with a garlic mayo and lots of salad, makes up this perfect sandwich filling.


This Chickpea Tuna can be made ahead of time and stored in the fridge, making it perfect for meal planning and meal prep. It's got a crunch, but also a smoothness, with the tang from lemon and fish flavour from seaweed... it's full of goodness, only 6 ingredients and quick to make!


Jump to the Recipe



What are Nori Strips?

You may recognise Nori Strips (or sheets) from sushi - it's these strips that are used as the wrapping around the rice for example, which they are usually known for. Made from edible seaweed, these are perfect to add to a vegan meal when you desire a fish-like taste, which is why there are a prefect addition to this chickpea tuna.


Is 1 gram of Nori Strips right?

Yep! It may not seem like a lot when you look at the recipe, but these nori strips are very thin and very light, so 1 gram is actually quite a lot. Depending on whether you want a strong flavour, you use more or less than this though... Nori Strips (or any other seaweed) tends to be quite strong and as 1 gram is a lot of this seaweed, if you'd prefer you tuna to not be too fishy, I recommend using less. Just keep tasting as you add the strips until you reach flavour you're happy with.


What if I don't like sandwiches?

I'll admit, I'm not always in the mood for a sandwich but something that I am often in the mood for is a jacket potato! Serve with some sweetcorn and raw onion, in a jacket potato for another simple meal.


How do I store this Chickpea Tuna?

This chickpea tuna can be stored in the fridge for up to 5 days in an airtight container, which makes it perfect for meal prep.


 

What goes into this chickpea tuna?

  • Chickpeas - these are the base of the tuna, we can't make this without them! They have a perfect consistency for holding up a sandwich filling, as well as having a mild flavour on their own, which means they can can take on the flavour of the seaweed.

  • Nori Strips - these are what gives the tuna taste. These strips are edible seaweed formed into sheets, that can be added to a meal as they are, to boost the flavour.

  • Lemon Juice - this gives the tang, as well as boosting the fish flavour, as we associate lemon with fish.

  • Capers - these are also there for the tang like the lemon, but they add a salty, fishy taste.

  • Onion and Garlic Granules - whilst they don't add to the fish flavour, they add a slight zing.


This Chickpea Tuna is so easy to make. By mashing the chickpeas, you have your base for the filling. Then by adding in all the other ingredients and stirring until they are combined, you have your Chickpea Tuna. Simply pop the tuna into your favourite bread with some salad and vegan mayo (my favourite is a garlic mayo) and enjoy. It really is that simple!


I hope you love this Chickpea Tuna as much as I do and enjoy it as a change to your midweek lunches.

 


Chickpea Tuna Sandwich


Preparation Time : 10 minutes

Serves :  6 servings


Ingredients

– For the Chickpea Tuna –

  • 550g Chickpeas (I like Biona Organic)

  • 1g Nori Strips (ripped or shredded)

  • Juice from 1 Lemon

  • 1 tbsp Capers

  • 1/2 tsp Garlic Granules

  • 1/2 tsp Onion Granules

– For Serving –

  • Bread of Choice

  • Vegan Garlic Mayo

  • Lettuce

  • Spinach


Method

  1. In a large bowl, mash the chickpeas with a fork or potato masher. If there are some lumps to whole chickpeas that's ok.

  2. Add in the remaining ingredients - nori strips, lemon juice, capers, garlic granules, onion granules and stir until it's all combined and the nori strips are broken up into smaller pieces.

  3. Then simply put all your chosen salad and mayo into your sandwich with the chickpea tuna and enjoy!

  4. Place any remaining chickpeas tuna in an airtight container and store in the fridge for up to 5 days.



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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