So here’s a fresh lunch idea that we’ve been meaning to try for some time. As luck would have it, a friend of Kyla’s (you know who you are) made these chickpea “not your mama’s tuna” sandwiches one day and was kind enough to share. Kyla came home and made these the next day and then, truth be told, we made them again a few days later. Yup they are that yummy! These sandwiches or wraps are awesome. I actually tried them with bread and found the lettuce to be better. Using a leaf as a wrap allows all the flavour of the chickpea salad to come through for a really fresh tasting lunch. They take no time to make and will become a go to lunch for home or on the go I’m sure.
Chickpea – Not Your Mama’s Tuna Sandwich
Course: lunchCuisine: vegan, vegetarian, gluten freeDifficulty: Easy4
servings15
minutes15
minutesIngredients
1 – 540 ml can of chickpeas.
1/4 of a red onion, finely diced
1 stalk of celery, finely diced
1/4 cup of fresh dill, chopped or 2 tsp of dried.
3 Tbsp of tahini
Juice of half a lemon along with the zest of 1/4 of the lemon.
1 tsp of miso paste
1 tsp of Dijon mustard
1/8 tsp of cayenne pepper
Salt and pepper to taste
Lettuce, collard greens or bread for the sandwich
Directions
- Drain and rinse the chickpeas and then roughly mash them in a large bowl.
- Add the onion, celery and dill to the chickpeas and mix well.
- In a separate bowl stir together the tahini, lemon juice, zest, miso, Dijon, cayenne, salt and pepper.
- Add the tahini mixture to the chickpeas and stir well.
- Wash and dry the lettuce/collard greens, fill each leaf and roll like a burrito or summer roll.
- Serve with a dill pickle or tomato slices for a fresh and delicious lunch.
Notes
- We tried wrapping these in iceberg lettuce, collard greens and of course bread and found that the lettuce was probably the nicest.
- This is the one time I’ve come across where canned chickpeas work better than pressure cooked. The canned beans are softer and make for an all around better texture.