September 5, 2012
Tuna-Free Salad Sandwiches
30 ounces (850g) (2 cans) chickpeas (garbanzo beans), drained
1/4 cup (60g) red onion, peeled and finely chopped
1/2 cup (115g) celery, finely chopped
1/4 teaspoon garlic, minced
1/4 cup (60g) dill pickle, finely chopped
2 tablespoons nori seaweed flakes
1/2 - 3/4 cup (115g - 170g) vegan mayonnaise
1 teaspoon sea salt
1/2 teaspoon black pepper, ground
12 slices bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices
In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.
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.
All figures are per serving (assumes 6 servings and 3/4 cup of mayonnaise).
Fat: 21 g
Carbs: 62 g
Fiber: 7 g
Protein: 10 g
Sodium: 18 mg