Allison's Save the Tuna Salad Sandwiches

By Vegiegail

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 1/2 cup vegan mayonnaise
• 1/3 cup celery, finely chopped
• 3 Tbsp onion, finely chopped
• 3 Tbsp dill pickle, diced
• 1 1/2 Tbsp nori seaweed flakes
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp minced garlic
• 4 slices bread
• 4-8 slices tomato

Details

Servings 4
Adapted from blog.allisonsgourmet.com

Preparation

Step 1

1. In a large bowl, press chickpeas using fingers, potato
masher, or back of a fork. The texture you want is flaky,
not mushed.
2. In a medium bowl, stir together mayonnaise, celery,
onion, pickle, seaweed, salt, pepper, and garlic. Fold in
the chickpeas and combine thoroughly.
3. Toast bread. Evenly divide tuna mixture onto each and top
with a slice or two of tomato.