This is something I’ve been making mental commitments to try out for a while. I grew up on tuna sandwiches: most lunchtimes I’d sit with my friends to eat a tuna, mayonnaise, and pickled beetroot combination – odd, to some people’s tastes, but the tang of the beetroot went marvellously with the creamy mayo and texture of the tuna. I have a nostalgic hankering after the sandwiches of my high school years, always thickly stuffed by my dad, and rarely disappointing.
Eating this took me straight back to those lunchtime tuna sandwiches, as the texture of the roughly mashed chickpeas has the same loose, chunky feel. The red onion, carrot, and celery add a nice crunch, with the tahini adding a creaminess to bring it all together. I always preferred my tuna relatively dry, and as I’m not keen on vegan mayo, the relative dryness of this was perfect – but feel free to add mayo if you’re so inclined.
To make enough chickpea tuna for two / three sandwiches, depending on how thick you want them, you’ll need:
- one tin / carton of chickpeas
- half a small carrot
- half a small red onion
- half a small stick of celery
- 2 tbsp tahini
- half a lemon
- salt & pepper
- vegan mayo (optional)
- paprika and chilli flakes (optional)
Drain the chickpeas and place in a large bowl. Very finely chop the carrot, onion, and celery, before adding them to the bowl, along with the tahini, most of the lemon’s juice, and plenty of salt and pepper. Mash with a potato masher to the desired consistency – chunky is best. Add paprika and chilli flakes for extra flavour.
Spread the chickpea tuna between thick slices of wholemeal bread, and top with cucumber / tomato / lettuce / pickled beetroot as desired. This also works very well in pitta breads, batons, or atop toasted bread.