Vegan “tuna” sandwich
Don’t you miss eating a juicy tuna salad? One you can make in minutes for a picnic, that is good even after a day or two in the fridge, and can be prepared a day in advance to make quick sandwiches for work or school in the morning?
So do we.
For a few months now, Ido has been pressing me to make a vegan tuna salad. And if it can fit between two pieces of sourdough bread (or at least whole wheat), it would be better.
Just challenge me to “veganize” one of my old family’s recipes and I’m on it.
In honor of the hottest summer ever, the humidity, the lack of desire to make anything more complicated than a sandwich and the near by return to school (it’s only the beginning of august but there’s a light at the end of the tunnel), here is the perfect vegan tuna sandwich. It has everything (but tuna of course): mayo, pickles, corn, and it’s the closest I got to resemble the texture of tuna.
It can go between two pieces of bread/ciabatta or even a pita. Combined with vegetables or chopped Israeli salad and tahini, you get an easy and fun to make summer breakfast/lunch/dinner.
This recipe roughly based on the tuna sandwich by the amazing blogger Danna Shultz (better known as “The Minimalist Baker”), with adaptations to the Israeli palate (and ours).
Perfect vegan tuna sandwich
Vegan “tuna” sandwich! Ready in minutes for a picnic, school or work or just because it’s quick, tasty, and filling!
Vegan Tuna Sandwich
- 350 gr canned chickpeas drained
- 14 cup red onion chopped
- 14 cup canned whole kernel corn drained
- 14 cup chopped pickles
- 3 tbsp vegan mayo
- 1 tbsp tahini
- 2 tbsp dijon mustard adjust to taste
- 1 tbsp maple syrup
- salt and pepper to taste
- 2 slices whole wheat bread
- tomato slices
- 2 lettuce leaves
For the salad
- Place the chickpeas in a bowl.
- Using a fork, mash for a few minutes until only some chickpeas are left whole and the texture is uneven.
- Add onion, corn, pickles, sunflower seeds, mayo, maple, mustard, and salt. Mix well until combined.
To assemble the sandwich and serve
- Prepare two pieces of fresh sourdough/whole wheat bread in advance.
- Add 2-3 tbsp of salad on one piece of bread and flatten using a spoon/knife.
- Add veggies, pickles, and anything you like and close the sandwich.