Easy Vegan Tuna Sandwich (chickpea Of The Sea)

This easy ‘Chickpea of the Sea’ Vegan Tuna Sandwich is healthy, high in protein, super delicious and sustainable for the environment! Seafood is a replacement everybody is looking for because it’s a very distinct taste that when attached to, is hard to wean yourself off of it. So this chickpea filling is a perfect replacement that mocks the taste of seafood and you are helping the sea life! Win-win!

Now, I’m not here to claim it’s going to taste EXACTLY like tuna. But, the addition of some crushed nori does add a sea flavour and is the key ingredient here.

The best part about this chickpea tuna is that it can be served in many ways than one!

Spoon it out of the container (my personal favourite!)
Stashed between two sourdough bread slices (easy and tasty lunch!)
Added to a green salad to pimp it up.
Use as a dip for fresh cut veggies like carrots, cucumbers, bell peppers etc.
Use as a dip for nachos, crackers or flatbreads.

I am an absolute fan of this recipe and hope you all like it as much as I do too. It involved simple ingredients as mentioned in the next section.

INGREDIENTS + SUBSTITUTIONS

Here is everything you’ll need to make the best vegan tuna sandwich filling. I have added substitutes here and extra additions in the next section.

Ingredients required to make Vegan Tuna Sandwich - chickpeas, lemon juice, yoghurts, onion, garlic powder and salt - 2

Chickpeas – canned or freshly boiled (after soaking overnight)
Onion s – Any variety works well here (red, green, scallion etc. Even shallots should go)
Vegan yoghurt – This acts as a binder. You may sub with vegan mayo (is actually better but I didn’t have access to one, the day I made it), or even some hummus.
Lemon juice – This gives it the perfect tang and balances out the flavour. You can sub for lime juice or a bit of apple cider vinegar.
Salt + Garlic Powder – salt is important to bring out the flavours and garlic powder is a flavour booster
Nori Sheets (crushed) – The perfect way to add the ‘sea flavour’. You can choose to not use it but it takes away the ‘sea flavour’. It will still taste great, so don’t worry.

Optional add-ins

Celery: Adds a nice crunch and texture profile to it)
Smoked paprika: Adds a smoky flavour to it.
Avocado: For a nice addition of healthy fats and creamy texture
Chia seeds or hemp seeds: For a healthy addition of omega-3 (to replicate the nutrition profile of tuna)

chickpea Tuna sandwich assembled with bread slices on both ends, lettuce, tomatoes in between and filled with chickpea tuna filling in the middle. - 3

HOW TO STORE and MEAL PREP

Refrigerator: Any leftovers can be refrigerated for up to 5 days, in a covered container.
Meal prep: For meal prep, make a large batch of the tuna filling and store one-half in the freezer for up to a month. Use the rest in sandwiches, wraps or in a salad for a quick lunch during the week.

Please let me know if you give this recipe a try and share your creation with me on Instagram !

Have a great day 🙂

Feel free to check out my other easy and simple-to-make dishes:

Beans Masala Sandwich
Tofu Masala Sandwich
Vegan Yoghurt Toast

A vegan chickpea tuna sandwich placed on a wooden board - 4

Easy Vegan Tuna Sandwich (Chickpea of the Sea)

Ingredients1x2x3x

1 can chickpeas 200 g cooked
1/2 large lemon (juiced)
5 tbsp vegan yoghurt sub with vegan mayo or hummus
1 small onion
2 nori sheets
1 tsp garlic powder
Salt (to taste)

For the sandwich

8 slices favourite bread
Tomato
Onion
Lettuce

Instructions

Drain and rinse chickpeas, place in medium size bowl and roughly mash chickpeas with the back of a fork or potato masher, until desired consistency (I prefer it a bit coarse). you may use a food processor if you desire.
Add the rest of the ingredients and mix well.
Build you sandwich with desired layers (you can refer to my sandwich for inspiration). Serve.

Notes

Nutrition

Here’s how you can make Tomato Leek Pastry Pie at home with easy-to-buy ingredients. If there’s one thing I know about the French is that they love their pies. Especially salty ones. There are many variations of pies that they make but I, in particular, love a simple tomato pie or a leek pie.

Tomato Leek Puff Pastry Pie placed on a glass plate on a table with french basil and rosemary toppings - 5

This time I decided to combine tomato and leeks to create this delicious tomato and leek pie with a crusty, flaky exterior, an umami base of tomato with roasted leeks on top with herbs. chefs kiss

I will talk about how to improve this recipe and what substitutions you can use.

But first, why should you be making this? If I haven’t said it already, the ingredients are easily available in your kitchen.

EASY Ingredients!

Oil-based puff pastry (I just bought one from the local supermarket)
2 large tomatoes sliced thin
2 leeks (top and bottom cut out) sliced in half
1 tbsp balsamic vinegar
Salt
Thyme
Rosemary
Fresh basil
Dijon mustard (I use this one )

And that’s it! I told you, it’s so easy that you have no excuse not to make it.

The technique used – No Fancy Techniques

I am not a pie maker and I managed to make this. That’s should be reason enough haha. No, but seriously, this pie just requires you to buy an oil-based puff pastry (most store-bought ones are accidentally vegan), roast the leeks and arrange the pie in any way you like. I just sort of went with the flow and this beauty happened.

Tomato Leek Pastry Pie – How to Make it Gluten Free

You can easily use a gluten-free puff pastry from the store and this will taste just as delicious. You can also replace the “puff pastry” and use pie dough for the base. It should still come out amazing!

And that’s about it. Do check out my other recipes:

Vegan Yoghurt Toast – Spicy
Baked Aloo Tikki – Crispy and Healthy
Vegan Tuna Chickpea Sandwich