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    HOME » Dinner

    Dated: July 8, 2020 Last Modified: August 25, 2021 by Laura This post may contain affiliate links.

    Chickpea of the Sea - Mock Tuna Sandwich

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    Tasty, simple, and full of protein, this chickpea of the sea sandwich takes only 15 minutes to make and less time to eat! Modified from the classic vegan “no-tuna” salad, this chickpea sandwich is perfect for a quick and easy lunch or dinner! 

    This sandwich is a vegan classic for a reason: It’s delicious. 

    This sandwich starts with a can of chickpeas that I like to boil to make them extra tender. Then I mix in chopped celery and red onion and combine it with a dressing of hummus, Dijon mustard, a splash of maple syrup, and a few extra spices. 

    Heck yes. 

    Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more

    chickpea of the sea sandwich on bread with onion and tomatoes // livingbeyondallergies.com

    Ways to Eat Your Mock Tuna Sandwich

    Place this on some toasted (gluten free) bread with more tomatoes and onion and you have one fantastic sandwich. But don’t stop at just a sandwich! There are so many other ways you can have this meal. 

    • On top of a salad with more fresh lemon juice
    • Serve on top of (gluten-free) crackers or pita bread
    • Eat it straight out of the bowl!

    How to Make a Chickpea of the Sea Sandwich

    Start with a can of chickpeas for ultimate convenience, or about 2 cups of chickpeas that have been soaked and rinsed well. I like to boil my chickpeas regardless of if they came from can or dried so that they are the most tender they can be. But if you are short on time, don’t worry about this step! 

    Next, mash them up with a fork or potato masher. You want them to be more smushed than mashed. They should have some texture remaining. 

    In a separate bowl, combine your hummus with lemon juice and garlic powder. Add in the maple syrup and dijon mustard and mix well.

    Now add the chopped celery, red onion, and hummus mixture to your bowl. Mix and serve! 

    chickpea of the sea mock tuna sandwich close up with onion and tomatoes on a wood cutting board // livingbeyondallergies.com

    Allergy Variations for Chickpea Tuna Salad

    If you’re allergic to any of the ingredients, or don’t happen to have them in your pantry, feel free to change it up with these suggestions! 

    Mustard: Can omit the dijon mustard with no loss of tastyness in this dish. The dijon is a plus, but having it without mustard is still just as good! You could add a splash of apple cider vinegar to get a little tang if wanted. 

    Sesame: If allergic, swap the hummus for a tahini free hummus. You can also substitute it entirely for some (vegan) mayo.

    Hungry for other easy sandwich ideas? Try my Vegan Blackbean Burger that is Top 8 allergy free!

    Optional Ingredients

    • Add some dulce seaweed for a little more sea flavor. 
    • To add some omegas into this meal, add 1 tablespoon of hemp hearts or chia seeds. 
    • Swap out the hummus for some mayo (vegan) to change up the flavor profile a little bit. 

    Recipe

    chickpea of the sea sandwich on bread with onion and tomatoes // livingbeyondallergies.com

    Chickpea of the Sea - Mock Tuna Salad Sandwich

    Chickpea tuna salad - this classic vegan “no tuna” salad is tasty, simple, and full of protein! Great for an easy sandwich for lunch or dinner.
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    Prep Time: 10 minutes
    Total Time: 10 minutes
    Course: Main Course
    Keyword: allergy friendly, coconut free, dairy free, dinner, easy, egg free, gluten free, nightshade free, nut free, soy free, tomato free, vegan, wheat free
    Yield: 4 sandwiches
    Author: Laura // Living Beyond Allergies

    Ingredients

    • 1 can chickpeas, drained and rinsed can boil for 15 minutes to make extra tender
    • ½ lemon, juiced
    • ½ cup plain hummus
    • 1 tablespoon maple syrup
    • 1 teaspoon dijon mustard
    • ¼ cup red onion, chopped fine
    • 2 ribs celery, chopped fine
    • double sprinkle garlic powder
    • salt and pepper to taste

    Instructions

    • In a medium sized bowl, smash the chickpeas. Add red onion and celery and mix well.
    • In another medium sized bowl, combine hummus, lemon juice, maple syrup, dijon mustard, garlic, salt, and pepper. Stir well to combine.
    • Add the hummus mixture to the chickpeas. Stir to combine. Serve and enjoy!

    Notes

    You can serve this chilled or room temperature. Keep it in the fridge and it lasts for up to 4 days, making it perfect to use for a lunch!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

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