Tuna Chickpea Salad Sandwich

Tuna Chickpea Salad Sandwich

My latest strategy for dinner has been salads. I don’t mean greens. I mean sandwich salads. Things like egg salad, tuna salad, chicken salad, you get the idea. With the end of the school year fast approaching as wells the end of all the extra curriculars that finish in a splashy recital, our schedule has been nutty. I almost feel like I don’t have time to make dinner because each day is a new adventure. Consider today. On top of everything else I had to do in my day, I had the pleasure of hunting down a nude body suit for one of 4 ballet recitals so a simple salad inside a sandwich for Scarlett and over top of some greens for me feels like just the right kind of dinner.
I’m no stranger to salads for sandwiches and this one tops the list alongside our Avocado Egg Salad that sits in our archives. There are a lot of chickpea salad recipes that are meant to replicate tuna salad for vegans but my version uses the tuna and just about anything else I could find in my refrigerator.The dill is the best part of it for me but the crunch of the red onion and red pepper also help. I’m already planning on using this a lot this summer for an easy dinner and, obviously, come September, it’s going into the lunch box.

Photo by Jasmine deBoer

Tuna Chickpea Salad Sandwich

Prep Time: 10 minutes

Makes: 3 sandwiches

Ingredients

  • 1 cab albacore tuna
  • 1 can 14 oz. chickpeas
  • 1/2 cup Vegenaise mayo
  • 2 tablespoons red pepper
  • 2 tablespoons chopped red onion, let soak in cold water for 10 minutes then drain to remove the strong flavour of the onion
  • 1 tablespoons chopped fresh dill
  • 1/4 teaspoon dijon mustard
  • pinch of salt and pepper
  • 6 pieces of whole grain bread
  • leafy green, to serve

Method

Drain and rinse chickpeas and tuna and place in a medium size bowl and roughly mash the chickpeas and tuna together, with the back of a fork or potato masher. Add the vegenaise mayo and mix. Stir in the red pepper, red onion, dill, dijon mustard and salt and pepper; mix well. 

Divide the chickpea mix amongst three slices of bread, add a few sheets of a leafy green and top each with another piece of bread and serve. Can be served chilled or room temperature. Alternatively, you can serve this salad in a lettuce wrap.

 

 

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