Chickpeas, also known as garbanzo beans, take center stage in this delicious and satisfying Chickpea “Tuna” Salad Sandwich. With the flavors and textures reminiscent of a classic tuna salad, this plant-based alternative offers a delightful and wholesome twist to the traditional sandwich. Whether you follow a vegetarian or vegan diet or simply want to try something new, this recipe is sure to satisfy your cravings. Let’s dive into the steps to create this mouthwatering sandwich.
SERVES 4
INGREDIENTS:
- 1 cup dried chickpeas
- 8 cups water
- 6 pieces dried kombu (edible seaweed)
- 1 tablespoon vegetable oil
- 2 tablespoons sweet relish
- 1/2 celery stalk, minced
- 1/4 red onion, minced
- 4 tablespoons mayonnaise or vegan mayonnaise (e.g., Vegenaise)
- 1 teaspoon lemon juice
- 1/2 teaspoon dried dill
- 1 teaspoon salt
- 4 sandwich buns
- 4 lettuce leaves (optional)
- 4 slices tomato (optional)
INSTRUCTIONS:
- Prepare and Soak Chickpeas: Start by adding the dried chickpeas and 4 cups of water to the pressure cooker. Lock the lid into place and bring it to high pressure for 1 minute. Once the minute is up, remove the pressure cooker from heat and quickly release the pressure.
- Drain and Soak Again: Drain the water from the pressure cooker, rinse the chickpeas thoroughly, and return them to the pressure cooker with the remaining 4 cups of water. Allow the chickpeas to soak for approximately 1 hour, ensuring they become tender and plump.
- Add Kombu and Oil: Place the dried kombu and vegetable oil into the pressure cooker with the soaked chickpeas. Lock the lid into place and bring it to high pressure, maintaining this pressure for 20 minutes. Afterward, remove the pressure cooker from heat and let the pressure release naturally.
- Remove Kombu and Drain Chickpeas: Once the pressure has completely released, carefully unlock and remove the lid. Remove the kombu from the chickpeas and proceed to drain them.
- Mash Chickpeas: Transfer the drained chickpeas to a large bowl and use a fork or potato masher to mash them to your desired consistency. This will serve as the base of your “tuna” salad.
- Prepare “Tuna” Salad Mixture: To the mashed chickpeas, add the sweet relish, minced celery, minced red onion, mayonnaise (or vegan mayonnaise), lemon juice, dried dill, and salt. Thoroughly stir the mixture until all the ingredients are well combined.
- Chill in Refrigerator: Scoop the prepared “tuna” salad into a small dish, cover it, and refrigerate for 1–2 hours. Chilling allows the flavors to meld together.
- Assemble Sandwiches: Divide the chilled “tuna” salad mixture evenly among the 4 sandwich buns. If desired, add a lettuce leaf and a slice of tomato to each sandwich for added freshness and crunch.
- Serve and Enjoy: Your Chickpea “Tuna” Salad Sandwiches are now ready to be served. These flavorful and satisfying sandwiches are perfect for lunch, picnics, or anytime you’re craving a classic sandwich with a plant-based twist.
Chickpea “Tuna” Salad Sandwiches offer a delicious and wholesome alternative to traditional tuna salad sandwiches. This plant-based recipe features mashed chickpeas, combined with the flavors of relish, celery, red onion, mayonnaise (or vegan mayonnaise), and a touch of lemon and dill. Whether enjoyed between slices of fresh buns or with additional lettuce and tomato, these sandwiches are sure to satisfy your taste buds. Create this delightful and nutritious dish for your next meal and savor the wonderful flavors of a Chickpea “Tuna” Salad Sandwich.
