By forksoverknives.com
“No-Tuna” Salad Sandwich
Instructions
Cook:10min
In this vegan version of a tuna salad sandwich, the savory chickpea filling gets extra tang from pickles, red onion, and capers. Mayonnaise is replaced by a creamy mixture of tahini and Dijon mustard to deliver crave-worthy flavor while diced celery and pickles give it a tasty crunch. Serve between two slices of your favorite whole wheat bread for a simple yet satisfying meal. The mixture will keep well covered in the refrigerator for 4-5 days, which makes it great for quick, weekday lunches! From Minimalist Baker's Everyday Cooking For more vegan casserole recipes, check out these tasty ideas: Potato-Spinach Casserole with Trumpet Mushrooms Vegan Tuna Casserole Indian-Spiced Cauliflower and Potato Casserole Harvest Vegetable Casserole with Lentils and Gravy
Updated at: Wed, 25 Oct 2023 10:09:38 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Nutrition per serving
Calories1347 kcal (67%)
Total Fat39.4 g (56%)
Carbs198.9 g (76%)
Sugars46.1 g (51%)
Protein58.2 g (116%)
Sodium2377.4 mg (119%)
Fiber40.1 g (143%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 x 15 ouncecan chickpeas
rinsed and drained
3 tablespoonstahini
1 teaspoondijon mustard
or spicy brown
1 tablespoonmaple syrup
or agave nectar
¼ cupred onion
diced
¼ cupcelery
diced
¼ cuppickle
diced
1 teaspooncapers
drained and loosely chopped
sea salt
black pepper
1 tablespoonroasted unsalted sunflower seeds
optional
8slices whole-wheat bread
dijon mustard
or spicy brown
romaine lettuce
tomato
sliced
red onion
sliced
Instructions
View on forksoverknives.com
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Notes
39 liked
1 disliked
Go-to
Delicious
Easy
Makes leftovers
One-dish
