This recipe is inspired by one in Isa Does It, an excellent book by Isa Chandra Moskowitz. The vegan “tuna” spread stores well and makes a convenient lunch for several days.
Gather your ingredients!
Drain the chickpeas and place them in a large mixing bowl. Slightly mash them with your fist. You want to leave a consistency reminiscent of tuna chunks.
Dice the quarter onion and celery stalk into pieces about the size of corn kernels. Split the cherry tomatoes into fourths.
Add the other “tuna” ingredients to the mashed chickpeas. Don’t add the tomatoes!
Add 1/4 of an onion, 1 celery stalk, 1/3 cup julienned carrot, 1/3 cup chipotle vegan mayo, 1 tsp lemon juice, 1 tablespoon of furikake or kelp powder, and 1/2 cup sunflower seeds,.
Thoroughly mix the vegan “tuna” ingredients together. You especially want to distribute the furikake/kelp evenly.
This is enough tuna spread to make about six sandwiches. I like to make a large batch like this and store most of it to use over a few days. With the lemon juice, it keeps very well.
Toast the bread. This crunchy texture knocks this sandwich up to “restaurant quality,” in my opinion!
Assemble your sandwich. Add the tuna spread, layer on the tomatoes, sprinkle with pepper, and add the lettuce.
Serve cold and enjoy!