Of course I needed to make a plant-based version of the viral Joe & the Juice tunacado sandwich. It turned out delicious and it’s a super quick yummy lunch with lots of plant-based protein.
Makes two sandwiches
Ingredients: (preferably organic)
Chickpea Tuna
- 1 cup chickpeas, rinsed
- 1 stalk celery, diced small
- 1 spring onion, thinly sliced
- a bit of fresh dill, chopped
- 2 tbsp vegan sour cream
- 1 tsp dijon mustard
- a squeeze of lemon juice
- pink Himalayan salt, to taste
- black pepper, to taste
to assemble the sandwich
- 4 slices sourdough bread, toasted
- 2 tbsp vegan pesto (find the recipe here or store-bought)
- ½ avocado, thinly sliced
- ½ tomato, thinly sliced
- a handful fresh spinach
Directions:
01. Make the chickpea spread: add the chickpeas, celery, spring onion, dill, sour cream, mustard, lemon juice, salt and pepper to a bowl and mash everything up with a fork.
02. To make the sandwich, spread out the pesto on the toasted sourdough. On one side of the sandwich, put some of the chickpea tuna and on the other the spinach, avocado and tomato.
03. Put the two halves together, slice and serve. Enjoy!
