“No-Tuna” Salad Sandwich

• Produce

  • 1/2 cup Celery
  • 2 (15-ounce can Chickpea
  • 2 Cos
  • 1/2 cup Red onion
  • 2 Red onion
  • 2 Tomato

• Condiments

  • 2 tsp Caper
  • 2 tsp Dijon or spicy brown mustard
  • 2 Dijon or spicy brown mustard
  • 2 tbsp Maple syrup or agave
  • 1/2 cup Pickle
  • 6 tbsp Tahini

• Nuts & Seeds

  • 2 tbsp Sunflower seed, roasted unsalted

• Bread & Baked Goods

  • 16 slices Dark bread

• Other

  • Healthy pinch each sea salt and black pepper

Found on forksoverknives.com

Directions

• This “no-tuna” salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. From Minimalist Baker’s Everyday Cooking Instructions 1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. 2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. 3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion). 4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches. Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.