Peter and I both love this vegetarian version of a tuna sandwich. We pack it for lunches and take it on road trips or hikes. It’s really quick to make and keeps well in the refrigerator.
The original recipe from which this adapted calls for umeboshi vinegar, but I doubt most people have that in their pantries (I know I don’t). As dedicated as I am, I can’t justify seeking it out for one recipe. So I have substituted apple cider vinegar, and it still tastes great!
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ cup mayonnaise
- 1½ tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard (or Dijon works fine, too)
- 1 teaspoon celery seeds
- 1 celery rib, roughly chopped
- 2 scallions
- Dash of cayenne pepper
- Salt and pepper to taste
- Whole grain bread and lettuce for serving
- Place all of the ingredients in the basin of a food processor. Pulse or process until mixture is the desired consistency (we like it pretty creamy, but you could leave it chunkier, too).
- To serve, place lettuce on both sides of the bread with chickpea mixture in the middle to keep it from getting soggy (if packing to eat later). Any leftover chickpea mixture can be stored in an air tight container in the refrigerator for 2-3 days.
Adapted from TheKitchn.