Vegan chickpea tuna sandwich
A vegan take on the much loved sandwich. Thickly sliced sourdough filled with mashed chickpeas in a creamy, yoghurt dressing along with black olives, tomatoes and lettuce.
Servings: 1
Ingredients
- 200 g tinned chickpeas drained and rinsed
- 40 g plain unsweetened soya yoghurt
- 2/3 teaspoon balsamic vinegar
- 1/2 teaspoon tamari or soy sauce
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic granules
- 15 g black olives halved
- Salt and pepper
To serve
- 2 slices sourdough bread
- 1/2 salad tomato sliced
- Small handful iceberg lettuce shredded
Instructions
- Add the chickpeas to a food processor and gently pulse until just broken up, approximately 10-20 seconds. Alternatively use a fork to gently mash the chickpeas.
- In a bowl add the yoghurt, tamari/soy sauce, vinegar, lemon juice and garlic granules. Season with a pinch of salt and pepper. Then whisk until the sauce is light and creamy.
- Stir in the chickpeas and black olives.
- Serve on sourdough bread along with fresh salad leaves and tomatoes.