I was going to call this chickpea “tuna” salad sandwich. The chickpea, according to many sources I read in the Internet, is supposed to taste like “tuna,” and is a good substitute of tuna for those trying the vegetarian or vegan diet. I’d say, the chickpeas did not taste anything like tuna. It tasted like, well, chickpeas! So, I’m not going to fool anyone by mislabeling a chickpeas salad as a “faux tuna” salad or “vegan tuna” salad. Despite it not tasting like tuna at all, I found the chickpeas salad really, really, really delicious, and creamy. I could not point to a similar taste but the chickpeas provided a good base for the condiments I used.
1 can chickpeas
1 pack mayonnaise
1/2 white onion, chopped finely
salt and pepper
ciabatta from Kate’s
- Mash the chickpeas. I did not finely mash the chickpeas because I wanted some texture. But I think it is best to mash the chickpeas finely so that no chickpea would fall off from your sandwich when you’re eating it. You can use a food processor to mash the chickpeas but using a fork takes less time for washing.
- Add the onions, mayo, and pickle relish. I love pickle relish in salads. Taste. If the taste already suits you, no need to add s&p.
- If you think the salad is too bland, add the salt and pepper.
- Assemble the sandwich. Slice the ciabatta in half, add lettuce leaves, top with the chickpea salad. Top again with the other half of the bread.