prep time: 10 minutes / servings: 4
Nutritional Information (per serving, sandwich only): 280 Calories, 12g Fats,30g Net Carbs, 6g Fiber, 10g Protein.
ingredients
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup diced red onion
1/4 cup diced celery
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
Salt and pepper, to taste
8 slices whole grain bread
Lettuce leaves, tomato slices, and avocado slices, for serving
instructions
In a large bowl, mash the chickpeas with a fork until broken down but still chunky.
Add the vegan mayonnaise, Dijon mustard, lemon juice, diced red onion, diced celery, chopped fresh dill, salt, and pepper to the bowl. Stir until well combined.
Toast the whole grain bread slices, if desired.
Divide the "no-tuna" salad mixture among 4 slices of bread. Top with lettuce leaves, tomato slices, and avocado slices, then cover with the remaining slices of bread to make sandwiches.
Slice the sandwiches in half and serve.
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