snippets of my life

Diary

Chickpea "Tuna" Salad Sandwich

This has been on my to-cook list for quite awhile now.

Honestly, I’m not much of a sandwich kind of girl. To me (or maybe my culture), sandwich feels more like a snack. Come to think about it, what a heavy snack!

My mom used to always buy tuna salad sandwiches for my sister and me. It has to be one of my favorite sandwiches I think.

After changing my diet, I wanted to remake the sandwich. Without the meat… I’ve been hearing about this no-tuna tuna salad.

It’s a simple recipe with not much ingredients needed. With tender smashed chickpeas, creamy homemade (or store-bought mayo), mustard, add some spice if you want, and add some crunchy freshness from cucumber. All sandwiched together in hearty, toasted seeded slices of bread. With a side of oven-baked fries. Yasssss!!!

I’ve been having HUUUUUUUUUGE cravings for oven-baked fries. Dipped in ketchup + Sriracha. I love mixing ketchup and hot sauce together. It gives a beautiful balance to the spice and the tang.

Does lunch get any better? :)

INGREDIENTS
For the sandwich

1 can1 15-ounce can chickpeas, rinsed and drained
¼ cup vegan mayo
1 teaspoon dijon or spicy mustard
1/4 cup chopped red onion
1/4 cup chopped celery
1 teaspoon paprika (optional)
A pinch Himalayan salt and pepper (to taste)
Seeded bread, toasted
Tomatoes, lettuce, red onion, for sering

For the fries
2 russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
Himalayan salt and pepper

  1. Prepare the fries. Pre-heat oven to 450ºF.
  2. Wash your potatoes and cut them into wedges (or strips).
  3. Place potatoes in a bowl. Drizzle the olive oil and sprinkle salt, pepper, and garlic powder. Mix them all with your hands.
  4. Arrange fries in a single layer on a baking sheet. Make sure they aren’t touching too much so they can crisp up and cook evenly.
  5. Bake for 15 - 20 minutes. Flip the potatoes, and bake for 10 more minutes.
  6. Meanwhile, make your “tuna” salad. Add chickpeas, chopped red onion and celery into a bowl. Stir in the vegan mayo and Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
  7. Toast your bread and prepare any other toppings you desire.
  8. Scoop a generous amount of chickpea filling and add your toppings.
  9. Serve with your baked fries.

Macros for the sandwich (roughly about 1/4 of the recipe without bread or topping):
Cal: 210
Carbs: 20g
Fat: 12g
Protein: 5g