Chickpea "tuna" Sandwich

By bweber

Ingredients

• Sandwiches:
• 1/2 sheet nori (dried seaweed), torn into small pieces
• 1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
• 1/4 cup vegan mayonnaise
• 1/3 cup minced or finely grated carrot
• 1/3 cup finely diced celery
• 2 tablespoons dried minced onion
• 2 tablespoons fresh dill
• 1/2 teaspoon salt
• black pepper to taste
• 8 slices whole wheat bread, toasted
• 1/4 cup vegan mayonnaise
• 8 lettuce leaves
• 8 tomato slices

Preparation

Step 1

Pulse nori in a blender until it's a fine powder. Set aside to let dust settle.

Mash chickpeas with a sturdy fork or a small-holed potato masher (chickpeas slip through larger, zigzag-type mashers) in a large bowl until most are broken up. Do not overmash--they should retain some texture.

Stir in mayo and mash a little more. Stir in nori powder, carrot, celery, onion, dill, salt, and pepper. Cover and chill at least 15 minutes or up to 3 days.

For the sandwiches, slather toast with mayo (about 1 1/2 teaspoons per slice). Layer salad, lettuce, and tomato between toast slices. Cut sandwiches in half diagonally.