Vegan Lunch Recipe: “No-Tuna” Salad Sandwich

No Tuna Salad Sandwich

From Minimalist Baker’s Everyday Cooking

This “no-tuna” salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Makes 4 sandwiches | Ready In: 10 minutes

For the salad:

1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
1 teaspoon Dijon or spicy brown mustard
1 tablespoon maple syrup or agave nectar
¼ cup diced red onion
¼ cup diced celery
¼ cup diced pickle
1 teaspoon capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 tablespoon roasted unsalted sunflower seeds (optional)

For Serving:

8 slices whole-wheat bread
Dijon or spicy brown mustard
Romaine lettuce
Tomato, sliced
Red onion, sliced

For recipe instructions please visit Forks Over Knives:

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