No Tuna Seaside Sandwiches ©
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1/4 cup vegan mayonnaise / or 3 tablespoons of Tahini for a no-oil version
1 teaspoon Dijon mustard or spicy brown mustard
1/2 Tablespoon agave nectar
2 teaspoons lemon juice
2 cups cooked chickpeas / one can rinsed and drained
1/2 cup diced red onion
1/2 cup diced celery
6 large green olives chopped
10 small squares of snack size nori seaweed cut into small rectangles
1 Tablespoon sunflower seeds
Fresh bread, tomato slices, lettuce and a few more olives to dress the plate
Yield: 8 sandwiches
- Mash chickpeas by hand or lightly pulse in a food processor. The result should be both chunky and smooth.
- Mix chickpeas in a bowl with mayo, mustard, agave, and lemon juice.
- Stir in the remaining ingredients.
- Add salt and pepper to taste, (or try 1 teaspoon sea salt and 1/2 teaspoon pepper.)
Replace chopped olives with 1/2 cup diced dill pickles. Use one can of pinto beans with one can of chickpeas for a creamer version.
All recipes provided by: AlmostVeganCookingSchool.com