Hi Friends, Wow, it has been a hot minute since I have posted a recipe to this blog, apologies for my absence I have been busy growing and birthing a human, who arrived safely on the 22nd of December 2019 – I’ll save the birth …
Earlier in the year I shared my go-to summer breakfast, vegan bircher muesli which is a staple for me in the warmer months (find the recipe here). However now that the leaves have fallen, the days have become incredibly short and I can literally see …
Let’s talk about lunch! This vegan no-tuna salad sandwich is a super easy, yummy and filling lunch option. It’s based off the idea of a tuna salad sandwich, sans tuna. The recipe makes enough for about three large sandwiches and the mixture stores really well in the fridge, so if you don’t feel up to eating three sandwiches in one sitting, good news; you can save some for the next day. This is a great option for an easy, tasty and portable work lunch. It can be served fresh or toasted in a sandwich press. Just a tip, if you are not a massive onion fan, make sure you take it light on the Spanish onion, a little goes a long way, you could substitute it for some garlic powder if you want minimise the onion or remove it all together.
If you are saving leftovers for the next day, just store the mixture in an airtight container in the fridge and only assemble the sandwich when you are ready to eat it to avoid your bread going soggy, no one likes soggy bread! I recommend using fresh, good quality sourdough bread for this one, it makes it that much more delicious.
As always, if you make any of my recipes and share them on social media, please tag me @kiahs.kitchen or #KiahsKitchen as I would love to see your creations.
The full recipe is below, for a printable PDF version, please click this link: Vegan no-tuna salad sandwich
Yield: 3 servings Prep time: 10 minutes Cook time: 2 minutes
1 tin chickpeas
2 small celery sticks
1 punnet mini roma tomatoes
1/4 small red onion
2 tbsp tahini
2 tsp mustard
1 tsp pure maple syrup
1 tbsp vegan mayo
1/2 a lemon
1 handful fresh rocket
Fresh sourdough bread
Salt and pepper to taste
Drain and rinse the chickpeas and add to a mixing bowl
Using a fork, roughly mash the chickpeas until there are no whole chickpeas but still chunks
Finely chop the celery sticks, spanish onion and pickled cucumbers and add to the bowl of mashed chickpeas
Cut each mini roama tomato into quarters and add them to the bowl
Add the tahini, mustard, maple syrup, vegan mayo and juice of the 1/2 a lemon to the bowl
Mix everything together well
Spoon mixture onto three large pieces of sourdough, sprinkle with salt and pepper to taste
Add fresh rocket to each and top with another piece of sourdough
Serve sandwiches fresh or toast in sandwich press for two minutes until the bread is golden and crispy
This recipe makes enough chickpea mixture for about three large sandwiches. The mixture stores in the fridge well in an airtight container for 2-3 days, so if you aren’t eating it all in one go, you can have it over a few days. Great idea for work lunches!