For the vegan tuna:
- 7 ounces canned or cooked chickpeas (200 g)
- 1/4 cup tahini (4 tbsp)
- 2 tbsp lemon juice
- 2 tbsp yellow mustard
- 1 tbsp nori flakes (optional)
- 1/4 chopped red onion
- 4 vinegar pickles (1 oz or 30 g)
- 1/2 chopped celery stalk
- 1/4 tsp salt
- 1/8 tsp ground black pepper
For the sandwich:
- 8 whole wheat bread slices
- Lettuce leaves
- 2 sliced tomatoes
- Place all the vegan tuna ingredients in a food processor or blender and blend until you get a thick spread, as you can see in the third picture.
- Toast the bread in a toaster, frying pan or panini press.
- Place the lettuce leaves onto four pieces of bread, then the vegan tuna and finally the tomato slices. Top with the other four slices of bread.
- This sandwich is better fresh, although it’s also a great lunch recipe to bring to work or school.
- Store the vegan tuna in a sealed container in the fridge for up to 4 days.
- Feel free to use vegan mayo, vegan oil-free aioli or any creamy sauce you like instead of the tahini.
- To make nori flakes, I just blend a nori sheet in a blender, but you can use store-bought flakes as well. Any other dried seaweed is okay.
- You don’t have to use red onion, any type of onion will do.
- If you don’t eat gluten, use any gluten-free instead of the whole wheat bread slices, or even some corn tortillas.
- Add your favorite veggies.
- Serving Size: 1 sandwich
- Calories: 317
- Sugar: 5.1 g
- Sodium: 537.5 mg
- Fat: 11.7 g
- Saturated Fat: 1.7 g
- Carbohydrates: 41.6 g
- Fiber: 8.7 g
- Protein: 14 g