This vegan tuna sandwich is ready in less than 10 minutes. It’s a delicious, simple and healthy lunch recipe, perfect to bring to work or school.
7 ounces canned or cooked chickpeas (200 g) 1/4 cup tahini (4 tbsp) 2 tbsp lemon juice 2 tbsp yellow mustard 1 tbsp nori flakes (optional) 1/4 chopped red onion 4 vinegar pickles (1 oz or 30 g) 1/2 chopped celery stalk 1/4 tsp salt 1/8 tsp ground black pepper For the sandwich:
8 whole wheat bread slices Lettuce leaves 2 sliced tomatoes Instructions Place all the vegan tuna ingredients in a food processor or blender and blend until you get a thick spread, as you can see in the third picture. Toast the bread in a toaster, frying pan or panini press. Place the lettuce leaves onto four pieces of bread, then the vegan tuna and finally the tomato slices. Top with the other four slices of bread. This sandwich is better fresh, although it’s also a great lunch recipe to bring to work or school. Store the vegan tuna in a sealed container in the fridge for up to 4 days.