Tuna sandwiches were a regular thing for me back in the day - always available, cheap and quick. But then the news of high levels of mercury in tuna, that stench from the can, & the horrors of farmed fishing and even the fancy “wild caught” fishing bringing up tons of marine life in its catch (numbering 50 million sharks alone in by-catch annually!)... if that sounds fishy to you, see the magic that can be made from a can of 99 cent chickpeas. vegan mayo + celery, craisins, maybe some red onion if you’re feeling it. It's a protein-packed, 5 minute lunch.
My kids take this on white bread, but I dare you to make it whole grain - & add on the colors of the veg kingdom.
What you need:
1 Can Chickpeas (makes 3 meaty sandwiches)
2-3 Tbl Vegan Mayo (store bought or super easy home made/last week's blog post)
1/4 Tsp Salt
1/4 Tsp Pepper
Optional: 1/2 tsp of dijon, lemon juice or balsamic
Optional, minced: Celery, Craisins, Red Onion, Green Onion, 1 Crushed sheet of Nori (seaweed paper for fishy flavor)
6 Slices of Bread, Wraps or Tortillas
Optional Toppings: Avocado, Sprouts, Lettuce, Kale, Tomato, Peppers, Pickled Onions, Vegan Cheese (did someone say vegan tuna melt?) - have fun with it!
What you do:
Drain and rinse chickpeas. Using a fork, blender or food processor, mash the chickpeas to a pulsed rough chop - do not over mix. (You will have hummus on your hands in no time if you blend this too long!)
Mix with the rest of ingredients and assemble sandwiches.
Easy as Pie.