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.
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
Drain and rinse the chickpeas. Place into a medium bowl and roughly mash with the back of a fork.
Set your bread to toast while you assemble the rest of the chickpea salad.
Mix in the yogurt, dijon mustard, vinegar, celery, shallot, black pepper, cayenne, nori, dill, and capers into the chickpea bowl.
Wash romaine and chop as you'd like. I shredded mine.
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.
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- Julia Feld