Before going vegan, my partner Cam’s go-to quick snack was a tuna sandwich, so I was super excited to try and recreate a similar version for him. I’m not going to say this tastes exactly like tuna, but it’s delicious, and the nori brings a nice sea-like taste to it. It’s packed with nutrients, high in protein, and we even get omega-3s with hemp seeds. I like to make a batch to keep in the fridge. It’s so convenient to have on hand for a quick snack!
Chickpea tuna is one of those classic vegan substitution recipes – I think there are as many versions on the internet as there are vegan food pages. We hope you love this healthy take on it and please let us know in the comments below if you have your own version!
Chickpea Tuna Sandwich
Equipment
Ingredients
Chickpea Tuna
- 1.5 cups (246 g) cooked chickpeas
- 1 lemon, juiced
- ¼ avocado
- 100 g silken tofu
- 3 tbsp hemp seeds
- ¼ cup (11.75 g) fresh dill
- 2 tsp powdered nori (blended nori sheet)
- 2 tsp capers
- 1 tbsp Dijon mustard
- ½ tsp (0.5 tsp) sea salt flakes
- 1 tbsp nutritional yeast
Per Sandwich
- 2 slices of bread
- 2 leaves lettuce
- 1 tbsp pickled onions
- 1 tbsp broccoli sprouts
- ¼ avocado
- ¼ cup (33.25 g) cucumber - finely sliced
Instructions
- In a food processor, combine the chickpeas, lemon juice, avocado, silken tofu, hemp seeds, dill, nori powder, capers, Dijon mustard, and salt. Process until well combined, but still retaining some texture.
- Toast the bread slices. Spread one slice with mustard and the other with the chickpea tuna mix.
- Top the chickpea tuna mix with pickled onion, avocado slices, cucumber slices, broccoli sprouts, and lettuce. Close the sandwich and enjoy.
Video
Per Serving/Portion
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What bread did you use in this recipe?
It’s a charcoal GF loaf, I got it from Bake Bar in Sydney 💚