Marco Borges’ Chickpea No-Tuna Salad Sandwich
1 (15-ounce) can chickpeas, drained and rinsed, loose skins discarded
2 tablespoons shredded carrot
2 tablespoons minced red onion
2 tablespoons minced fresh parsley, or
1 tablespoon dried
2 tablespoons vegan mayo
1 teaspoon Dijon mustard
Pinch of garlic powder
Juice of ½ lemon
⅛ teaspoon sea salt, or to taste
Freshly ground black pepper
Lettuce or other greens
½ tomato, sliced
4 slices gluten-free vegan bread
In a medium bowl, mash the chickpeas with a fork or the bottom of a cup until broken down to a creamy but still slightly chunky consistency. Add the carrot, onion, parsley, mayo, mustard, garlic powder, lemon juice, salt, and pepper to taste. Mix well to combine. Taste and adjust the seasoning if necessary.
Divide the lettuce, tomato, and no-tuna salad between 2 slices of the bread, then top each with a second slice of bread and serve.
•TIP: Make a large batch of no-tuna salad to have on hand throughout the week and store it in an airtight container in the fridge for up to 5 days.