This mashed chickpea ‘tuna’ sandwich is a deliciously easy sandwich to make this summer, requiring no cooking and perfect for meal prep. The chickpeas are mashed then mixed with red onion, pickles and dill. Then, we blend together a creamy sauce using tofu, cashews, lemon juice and a few other ingredients (instead of using mayo!) to mix into the chickpeas. Watch the recipe video and get the recipe below, enjoy!
Prep time: 10-15 minutes
Servings: 4
Ingredients
- 1 can chickpeas (540mL or 19 fl oz)
- 1/2 red onion
- 2-3 pickles
- Handful of fresh dill
- Fresh bread
- 1-2 tomatoes
- Arugula or other greens
Creamy Sauce
- 100g firm tofu
- 1/4 cup roasted unsalted cashews
- 1 tbsp lemon juice (juice from 1/2 lemon)
- 1 tsp Dijon mustard
- 1 clove of garlic
- Pinch of salt
- 1/4 cup water
Equipment
- Blender
- Frying pan (optional)
Instructions
- Dice the red onion, finely chop the pickles and chop the fresh dill.
- Drain and rinse the can of chickpeas, then add to a shallow bowl and roughly mash the chickpeas with a fork. Add in the red onion, pickles and dill.
- To a blender, add the tofu, cashews, lemon juice, Dijon mustard, garlic clove, a pinch of salt and water. Blend until smooth and creamy.
- Pour most of the sauce into the chickpea mixture (saving just a couple spoonfuls to use as sauce in your sandwich) and mix well.
- Slice the tomato(es) and wash your greens.
- Assemble the sandwiches with a bit of the creamy sauce, greens, tomato slices, and a few heaping tbsp of the chickpea mixture. Enjoy right away or lightly toast the sandwich in a frying pan.
Notes
*If meal prepping, store the chickpea mixture in a container and prep sandwiches on the day of!
