Chickpea Tuna Salad Sandwich

Chickpeas mashed with nori, lemon, and mustard create this uncanny tuna-like flavour that'll have even the non-vegans at the table doing a double take.

Servings: 2

Prep time: 10 mins | Cook time: 0 mins | Total: ~10 mins

INGREDIENTS

• 14.3 ounces canned chickpeas, drained and rinsed

• 3 tablespoons vegan mayo

• 2 pieces celery stalks, finely diced

• 0.3 pieces red onion, finely diced

• 1 teaspoons Dijon mustard

• 0.5 pieces nori sheet (or 1 tsp kelp granules)

• 1 tablespoons lemon juice, freshly squeezed

• 1 tablespoons capers (optional but worth it)

• 1 pinch salt and black pepper

• 4 pieces bread slices (sourdough or whole grain)

• 1 pieces lettuce and tomato, to serve

STEPS

1. Mash the chickpeas: Tip your 14.3 ounces canned chickpeas, drained and rinsed into a bowl. Using a fork or potato masher, mash them up — but don't go too far. You want about half of them fully mashed and the rest chunky. This gives you that flaky tuna-like texture.

2. Add the flavour makers: Snip your 0.5 pieces nori sheet (or 1 tsp kelp granules) into tiny pieces with scissors directly into the bowl. Add 3 tablespoons vegan mayo, 2 pieces celery stalks, finely diced, 0.3 pieces red onion, finely diced, 1 teaspoons Dijon mustard, 1 tablespoons lemon juice, freshly squeezed, and 1 tablespoons capers (optional but worth it) if using. Mix everything together well.

3. Season generously: Taste and season with 1 pinch salt and black pepper. This is key — chickpea salad needs proper seasoning to really sing. Add a tiny more lemon if it needs brightness. Give it one final stir.

4. Build your sandwich: Toast your 4 pieces bread slices (sourdough or whole grain) if you like. Pile the chickpea tuna generously onto one slice, then add 1 pieces lettuce and tomato, to serve. Top with the second slice, press down gently, and cut in half. Serve immediately or wrap for lunch on the go.

Nutritional Info (per serving): 

Calories: ~420 | Protein: 18g | Carbs: 52g | Fat: 14g | Fibre: 10g | Iron: 5mg

💡 Tip: The nori is the secret ingredient here — it adds that subtle ocean-y flavour. Don't skip it! Tear it into tiny pieces or use a pair of scissors to snip it straight into the bowl.

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