After transitioning to a plant based diet, and establishing a regular rotation of plant-tastic recipes, I’ve never really “missed meat.”
But, I’ll be honest, I have missed specific tastes and textures.
One of those top textures is that of a super stuffed, super fantastic, super delicious sandwich!
The composed bite of soft, fresh bread with crisp lettuce, a savory sandwich spread, a perfect protein portion and an array of tasty toppings all arranged in the right ratio is sensational & so satisfying to me!
***No fish were harmed in the making of this sandwich!***
What’s a better buddy on a bodacious beach trip or a better pal at a perfect park picnic than a sub or sandwich?
I’ll give you a hint….nothin’! At least not in my life! 😉
**One of my secrets is that I always used to sneak some chips atop my sandwich for an extra salty, awesomely crispy, crunchy top layer!**
(Full disclosure: I still do that! Haha!)
Since transitioning, I had been left wondering whether I would ever experience that perfectly constructed, composed bite ever again!
(Fresh Veggies alone atop a sandwich simply isn’t the same!)
That’s why I wandered down the path of recreating a version of one of my former favorites that’s made from Whole Foods, along with being Vegan and Gluten Free*!
*When eaten alone or on a Gluten Free Bread / Wrap*
For the composed bite I craved!
I definitely think that this recreation does it justice!
-The texture of Chickpeas can be reconstructed to be super similar to that of Tuna. (Who knew??!)
(They’re also awesomely affordable & they’re packed full of Protein!)
-The flavor combination of this salad is simply “spot on,” and has a “traditional Tuna taste.”
-It is incredibly customizable and can be altered to have more or less of a “fishy flavor.”
(This post contains affiliate links.)
But if there’s no fish, where does this dish get its “fishiness??”
Dried Dulse Flakes!
Dulse is an edible Seaweed that is red in color & is full of flavor from soaking up all the saltiness from the sea!
Not only is Dulse full of flavor, but it is full of Vitamins (Vitamin A & Vitamin C ) & Minerals (Calcium, Potassium, Magnesium, & Iron)!
Which, in turn, can have health & holistic benefits*!
[*Note: I am not a doctor & I don’t pretend to be one. This food contains Iodine, which can affect thyroid function. If you are pregnant, nursing and or have any other reason to be concerned about how this could effect you, or your health, please consult with a health professional before adding an Iodine rich food to your diet*]
-You can find Dried Dulse Flakes at health food stores, select supermarkets & as always, on Amazon.com.
(If you aren’t aiming to recreate that “fishy flavor,” you can easily omit the Dulse Flakes, and still achieve a super delicious sandwich!)
I’ll be honest, I really feel as though I hit this one outta the park!
Which is where you’re going to want to go the moment you make this sandwich!
To the park!
For a picnic! 😉
So here’s what you need to create your own “I totally can’t believe this is Tuna-Free, Chickpea Salad Sandwich.”
Ingredients
1.5 Cups of Cooked Chickpeas (Can be substituted with one 14-16 oz can)
2 Tablespoons of your favorite Vegan Mayonnaise
(Can be substituted with mashed Avocado or Hummus- though you may need to adjust the other add-in ingredients accordingly)
Sea Salt & Black Pepper to taste (I used a ½ Teaspoon of Sea Salt, but I like things super Salty)
3 Ribs of Celery (with the leaves included) – diced
⅓ Cup Red Onion – diced
½ Teaspoon of Dulse Flakes
3 Dill Pickle Spears (Plus more for topping or on the side)
A Sprinkle of Garlic Powder
A Splash of Pickle Juice (My “secret” ingredient, besides love, of course 😉 )
Here’s what you do
Step One: Rinse & cook your Chickpeas.
I like to cook mine in my Instant Pot! It’s easy, you can skip soaking, and it allows me to buy my Chickpeas dried & in bulk. (Which is cheaper & allows me to have complete control over what’s added into my Chickpeas.)
(To cook your chickpeas in your Instant Pot, combine 2 Cups of Dried Chickpeas & 6 Cups of Filtered Water in your Instant Pot bowl & then manually set the timer for 45 minutes on High Pressure. When the timer beeps, allow the pressure to diffuse naturally. Then, drain and rinse your Chickpeas. This makes enough for multiple batches.)
– Or, if you’re using Canned Chickpeas, simply pop that thing open, 😉 (But don’t forget to drain & rinse well.)
Step Two: If you don’t have a food processor, dice your Veggies while your Chickpeas are cooking. If you do have a food processor, simply skip this step.
Step Three: Combine all the ingredients together in a food processor and process until everything is evenly assimilated, making sure not to overly process.
Process for about 30 seconds to one minute, scraping the ingredients down the side as need be. You don’t want to overly process and lose that tasty texture.
(But never fear, I’ve “over processed” in the past, and it’s still a super delicious salad!)
-If you don’t have a food processor, mash your cooked Chickpeas in a large mixing bowl with a fork, first, and then add-in all of the other ingredients. Stir everything together until all of the ingredients are evenly incorporated.
(Note: This may take a bit of elbow grease to achieve.)
Step Four: Taste & adjust accordingly, then Serve & Enjoy!
I like my Chickpea Salad on the “dry” side, but maybe you like yours more “Mayo-ie.”
Taste it straight from the processor and add until it suits your satisfaction. 🙂
*Mama’s Magical Tips and Tricks
-One of my secrets is to drizzle a little bit of pickle juice into my food processor before processing. I think it really gives it something extra! (Pickley pizzaz!!)
-If you’re making more than 3 sandwiches, I’d double or triple this recipe. I’ve found that this recipe makes roughly 3 generous servings.
Looking for a Food Processor for your own kitchen?
-I don’t use anything too fancy for this recipe. The food processor I use is a Black and Decker and I bought it for a little under $40.
You can find it Here on Amazon.com.
-Another kitchen favorite I use for this recipe is my 6 Quart Instant Pot.
My Instant Pot has completely revolutionized my cooking! Quick cooking times and skipping on soaking has made making my staples from scratch a snap!
Click Here to check it out on Amazon!
One of the best parts about this Chickpea Salad is that it’s extremely versatile.
Not only does it work well on its own or being served in many different ways, it’s also extremely customizable to your tastes and tailored to your dietary choices.
It works wonderfully:
-Served spread on your favorite Gluten Free Bread
-Wrapped inside a Romaine Lettuce Leaf or Nori Sheet
-Alone in a bowl
-Atop a bed of Lettuce or on a Salad
-As a packed lunch (I know I’m always looking for food that works well on-the-go!)
-Eaten with Crackers, Celery, Carrots, Pickle Chips, Bell Peppers…(and the list continues…)
And Pairs Perfectly:
-With Chips, Pickles, & Pretzels
I hope you love this Chickpea Salad as much as I do!
I’m so excited to have finally achieved the taste & texture that I’ve been missing!!!
(No more lusting after other people’s lunches 😉 )
There are so many wonderful ways to serve this salad, I’m almost overwhelmed with all the possibilities!
When you have whipped it up, be sure to share it on social media & to tag #crunchyveggiemama so I can see how you serve it!
And if you, (or a friend or two) would find this fish-less dish delish, be sure to share it on Facebook, Instagram and / or Twitter!
Sharing is caring, and caring is love. <3
Until Next Time…
Peas, Love, & Chickpeas,
~Stephanie
This sounds wonderful Stephanie, maybe I would consider giving up my tuna fish. I use to live chips when I do cheat once in a while, I have purple potato chips.
Thanks Jane! Definitely give it a try and let me know how you like it! Even Crunchy Veggie Papa (Peter) LOVES this and asks me to make it for him often! 🙂
Yummm! Looks delish!