This sandwich just gets me.
It's not only ridiculously easy to make but also easy to scale up for meal prep and gets better the longer it sits in the fridge. I love recipes like that.
Paired with crunchy cucumber and radish, creamy avocado and bright dill, this is just a party in your mouth. So guud.
If you are more of an actual tuna person then feel free to sub it in place of the chickpeas.
Cheers to easy, breezy summer lunchs!
Without further ado:
2-15oz cans chickpeas, rinsed and drained
2/3 cup celery, chopped
1/2 cup red onion, more if you love red onion as much as I do :)
1/4 cup green onion, more if you love green onions like I do!
2-3 tbsp fresh dill (other herbs work as well, parlsey, basil or cilantro would prob be delish)
1 lemon zested
2 lemons juiced
1/4-1/2 cup mayo of choice (depending on how wet you like it. add a little at a time and go from there)
1 tbsp dijon mustard
pink salt to taste ( I am pretty heavy handed on the salt)
black pepper to taste
In a large bowl, add the drained chickpeas. Using your hands mash them up. Not all the way, leave some chunks, but get it to a consistency that resembles tuna and potato salad. Add in all remaining ingredients. Taste it and then adjust everything to taste, adding more of something if desired. Let it sit in the fridge for 30mins to an hour before serving.
Two slices of your favortie bread, a scoop of chickpea tuna, cucumbers, radish, avocado, dill, micro greens, salt and fresh lemon juice! ugh, this is just so good.
Keeps well for 5-7 days in the fridge.
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for order.