WFPB Vegan Tuna Salad Sandwich

WFPB Vegan Tuna Salad Sandwich

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Servings4

Community Recipe

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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

  • 200 g
    carrots
  • 400 g
    celery
  • 750 g
    chickpeas
  • 150 g
    hummus
  • 50 ml
    lemon
  • 1 pcs
    red onion
  • 100 g
    arugula mix
  • 2 pcs
    tomatoes
  • 4 pcs
    bread rolls

Instructions

  1. 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.
  2. 2Grate the carrots and cut the celery into small pieces. Finely chop the red onion.
  3. 3Add the grated carrot, celery, red onion, and lemon juice to the mashed chickpeas.
  4. 4Mix everything together well until you have a creamy, well-blended salad. Season with salt and pepper to taste.
  5. 5Slice the tomatoes into thin slices.
  6. 6Cut the rolls in half and top the bottom half with a mix of arugula and a few slices of tomato.
  7. 7Spoon a generous amount of the vegan tuna salad onto the tomatoes and close the sandwiches.
  8. 8Serve immediately or refrigerate until ready to use.

Nutrition

No nutritional information available for this recipe.

groentenbrood

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.