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Who needs tuna for a great classic sandwich?

Chickpea salad open-faced sandwiches with a side salad

This recipe was originally inspired by Jenné Claiborne's Chickpea "Tuna" Salad. Growing up, I have fond memories of rainy days listening to the thunder while we'd eat open-faced tuna melts. The other day I made myself one for lunch and it had me thinking if it might be possible to make a vegan version of this comfort-food meal. I really loved Jenné's idea to use seesawed, something from the water, into this plant-based version.

I found that I really missed the briny flavor of tuna, so I added in some chopped capers, but you could just as easily use olives to add that salty tang.I also subbed coconut yogurt for mayo. This might be a personal thing, but my parents always subbed yogurt for mayo in tuna salad to make it a little lighter, so I did the same here.

Serves 2

Ingredients

14oz canned chickpeas

1/4 cup unsweetened coconut yogurt

1 tbsp dijon mustard

1.5 tbsp apple cider vinegar

2 tsp fresh dill, roughly chopped

1 celery rib, minced

1 shallot, minced

1/2 tsp black pepper

1/4 tsp cayenne pepper

2 sheets nori

4 leaves romaine

1 tbsp capers

2 slices whole wheat bread

Recipe

STEP 1

Drain and rinse the chickpeas. Place into a medium bowl and roughly mash with the back of a fork.

STEP 2

Set your bread to toast while you assemble the rest of the chickpea salad.

STEP 3

Mix in the yogurt, dijon mustard, vinegar, celery, shallot, black pepper, cayenne, nori, dill, and capers into the chickpea bowl.

STEP 4

Wash romaine and chop as you'd like. I shredded mine.

STEP 5

One the bread is toasted, top with the chickpea salad and some capers. Serve with a side of lettuce that you can use as a top to the open-faced sandwich so the chickpea mixture doesn't fall off.

More

CeleryJuly

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld