Looking for the perfect sandwich filler, a topping to your favorite salad, a delicious dinner side, or an elegant appetizer? This tuna(free) salad has it all. It’s super easy to make and keeps well when refrigerated.
In my last post I made it a point to tell you that I tend to follow recipes to a T. Well, I’m going to contradict myself already – I didn’t have time to hit up the grocery store today, so in preparing these sandwiches I was without tomatoes, plus I didn’t need to make quite as much as the recipe called for so I had to wing it a bit on the amount of each ingredient used. Nonetheless they turned out wonderfully!
(Definitely do not skip the nori flakes in this recipe, they’re what give this dish its “fresh-from-the-ocean” flavor. You can make them yourself out of toasted nori sheets in a spice grinder or coffee mill.)
(Save the) Tuna Salad Sandwiches
2 cans garbanzo beans, drained
1/4 cup red onion, peeled and finely chopped
1/2 cup celery, finely chopped
1/4 teaspoon garlic, minced
1/4 cup dill pickle, finely chopped
2 tablespoons nori seaweed flakes
1/2 cup vegan mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper, ground
12 slices of bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices
1. In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork.
2. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.
3. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.
If you decide to use your own home-cooked beans use 30 ounces, or about 3 1/2 cups.
If you choose to make a sandwich out of it I highly recommend adding avocado slices. So. Dang. Good. It also makes great appetizers like this: