WFPB Vegan Tuna Salad Sandwich
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Prep time20 min
Cook time5 min
Total time25 min
DifficultyEasy
Servings4
A plant-based twist on the classic tuna salad, made with chickpeas, carrots, and celery, served on a fresh roll with arugula and tomato. Completely WFPB, nutritious, and delicious for lunch or a picnic!
Ingredients
Amounts for 4 servings
- 200 gcarrots
- 400 gcelery
- 750 gchickpeas
- 150 ghummus
- 50 mllemon
- 1 pcsred onion
- 100 garugula mix
- 2 pcstomatoes
- 4 pcsbread rolls
Instructions
- 1Rinse the chickpeas and drain them well. Mash them coarsely in a large bowl with a fork or potato masher—they can still have some texture.
- 2Grate the carrots and cut the celery into small pieces. Finely chop the red onion.
- 3Add the grated carrot, celery, red onion, and lemon juice to the mashed chickpeas.
- 4Mix everything together well until you have a creamy, well-blended salad. Season with salt and pepper to taste.
- 5Slice the tomatoes into thin slices.
- 6Cut the rolls in half and top the bottom half with a mix of arugula and a few slices of tomato.
- 7Spoon a generous amount of the vegan tuna salad onto the tomatoes and close the sandwiches.
- 8Serve immediately or refrigerate until ready to use.
Nutrition
Per serving
- Calories597
- Protein26.3 g
- Carbohydrates75.3 g
- Fat16.1 g
- Fibre22 g
Estimated from the ingredients — not published by the source.
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Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
