Open-Faced Faux Tuna Salad Sandwich

I made this little faux-tuna-salad sandwich for lunch this week and could NOT get enough of it.  It’s going to be on repeat for a LONG time!  My hubs came in hungry, I offered some to him… he turned his nose up.  Literally.  Nose in the air with a smirk.  Tasted it.  Then proceeded to eat THE ENTIRE BOWL. 

My mama makes a super delicious tuna salad, so I took her ingredients (minus the tuna) and added chickpeas.  VOILA!  Vegan, gluten free, super healthy, and so delicious.  I’m on the way to buy more carrots so I can make some more of this!!!  If you’re not a big fan of mayo, feel free to add less.  I thought 3 tbsp was the perfect amount to not be too overwhelming, but still hold everything together.  This salad is perfect with some tortilla chips too if you don’t want to make a sandwich out of it.

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Open Faced Faux Tuna Salad

  • Servings: 3 - 4
  • Difficulty: Easy
  • Print

A perfect vegan lunch that's made in less than 15 minutes!

Ingredients:

  • 1 – 15oz can organic garbanzo beans, drained and rinsed
  • 1 large carrot, shredded
  • 1/4 cup finely diced purple onion
  • 2 celery stalks, finely diced
  • 3 tbsp mayo (vegan if you choose)
  • 2 tbsp sweet relish
  • juice of 1/2 lemon
  • 2 – 3 tbsp chopped fresh parsley
  • salt and pepper to taste
  • vegan and/or gluten free friendly bread, optional
  • handful of organic spinach, optional

Directions:

  1. Pour the garbanzo beans into a medium size mixing bowl.  Use a potato masher and gently mash the beans.  I left a few whole beans for texture.
  2. Next, add the carrot, celery, purple onion, mayo, relish, lemon juice, parsley, salt, and pepper.  Mix thoroughly.  Taste!  Season according to your taste.
  3. I toasted my bread – this is optional.  While it was warm I added the spinach to wilt it just a tad.  Then topped the spinach with my bean mixture. Get out a knife and fork!  This is my favorite lunch!

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