Well, I have never exactly loved tuna salad sandwiches. The taste of sea foods are not usually my favorite, so it makes sense that when I was served sandwiches as a youngin, I never chose tuna for its flavor.
Even though I never liked the taste, I fondly remember the texture of tuna salad sandwiches I ate. It was uniquely soft and crunchy, unlike peanut-butter-and-jelly’s strictly soft or club sandwiches’ strictly crunchy texture. It held itself together; the pieces didn’t fall out or slide around. And I have always been one to mix my foods together to achieve that perfect blend of textures and tastes, so the tuna sandwich certainly had potential. I just needed to tweak that flavor a bit. Who is with me there?
With improved taste, I have found that perfect tuna-sandwich texture! The chickpeas and vegenaise bind together the salty, nutty combination of olives and seasonings. Truly yum.
For reference, I like to eat mine with:
♥ Crunchy, salty potato chips
♥ Brothy vegetable soup for sipping and dipping
♥ More olives
♥ An earthy, creamy side of hummus
- ♥ 2 cups cooled chickpeas
- ♥ 1/4 cup vegenaise
- ♥ 1/4 cup minced green olives
- ♥ 1/4 cup minced black olives
- ♥ 1 tsp. black pepper
- ♥ 1/4 tsp. cumin
- ♥ 1/4 tsp. paprika
- ♥ 1/4 tsp. garlic powder
- ♥ 1/4 tsp. onion powder
- ♥ 2 tablespoons vegenaise or hummus
- ♥ 2 pieces of lettuce
- ♥ 1/4 cup fresh spinach
- ♥ 1/2 cup chickpea salad
- ♥ 1/4 cup tomatoes
- ♥ 1/4 avocado, sliced
- Mash the roasted chickpeas until they form a chunky paste (certainly not as smooth as hummus).
- Add veganaise, black olives, green olives, and seasonings, and mix in.
- Adjust seasoning to taste.
- Stack it on top of some lettuce, spinach, tomato, and avocado, plate it up, and devour.
- Was it yummy? Did it remind you of tuna-filled childhood memories? Let me know on Pinterest, Instagram, Facebook, and Twitter!
(The nutritional value will fluctuate quite a bit based on the type of bread, the choice of toppings, and the amount of salad you put on each sandwich. I will outline here the nutritional information for only the salad.)
Yield: 4-5 cups chickpea salad
Fat: 13.7 g
Saturated Fat: 2 g
Trans Fat: 0 g
Polyunsaturated Fat: 5.9 g
Monounsaturated Fat: 4.9 g
Cholesterol: 0 mg
Sodium: 297 mg
Potassium: 252.8 mg
Carbohydrate: 18.4 g
Fiber: 6 g
Sugar: 2.6 g
Protein: 6 g