Bread, Gluten Free Vegan, Lunch

Save-The-Tuna! Salad Sandwich

 

vegantuna

This plant based tuna salad is as equally delicious as it is healthy.

It’s 5 in the morning and I’ve been laying awake with painsomnia and restless legs so I decided I may as well put myself to good use and share this yummy recipe. Afterall, I’ve been meaning to share it for quite some time now.

My Save-The-Tuna has always been a major hit, almost everyone who tries it wants the recipe ^__^  I’ve made this recipe numerous occasions, and shared with friends and family and everyone just gobbles it up!

I gotta admit to you, I’ve only eaten an actual tuna fish sandwich once in my life, at age 7, but I never forgot how flavorful and enjoyable it was, of course not enough to start eating animals ; ) I was a vegetarian even then at such a young age, but what I didn’t know about mercury poisoning, and now on top of that, over-fishing has become a serious crisis were facing with the world population growing so rapidly. Now adays our oceans are more polluted than ever, with every fish being considered toxic to one degree or another.

Anyhoo, about 20 years later and I finally taste the amazing flavorful explosion again…only this time it’s waaaay better since it’s 100% cruelty free, and toxin-free!!! Enjoy this as a sandwich, or as a salad, which is great too. I often eat it as a healthy breakfast salad, it’s a great start to any day.

Don’t wait any longer before you try this compassionate alternative to the traditional tuna salad and you will be happy you did! ❤

The Case Against Eating Fish


Save-The-Tuna! Salad Sandwich/Chickpea Of The Sea

Vegan, Gluten-free, Nut-free, Grain-Free optional

Yield: 2-4 servings/sandwiches

 

Ingredients:

1 1/2 cups chickpeas, cooked and drained (3/4 cup dry, or 1 15oz can chickpeas, uncooked and drained)
1/4 cup vegan mayonnaise
2 1/2-3 tbsp dill relish
1/2 tbsp yellow mustard
2 slices of vegan, gluten-free bread, optional

Suggested add ins – seaweed/kelp (for a “fishy”/sea taste), celery, onion, kale/lettuce, nutritional yeast, old bay seasoning

Instructions:

Soak dry chickpeas in purified/distilled water overnight, or around 8 hours. Drain and rinse with fresh purified/distilled water. Cook for at least 1 hour, or until tender and skin is just starting to come off. Drain and allow to cool. Mix all ingredients together in a food processor (be sure not to over proceess or your chickpeas will turn into liquid! Of course, you could always mash chickpeas and mix by hand, as an alternative. and serve between 2 slices of your favorite gluten-free bread and enjoy!


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3 thoughts on “Save-The-Tuna! Salad Sandwich”

  1. Just made this, what a wonderful recipe! I was a sucker for tuna in a can before going plant based. This is absolutely delicious. My only comment would be to clarify on the mustard type and the cooking of chickpeas. I being an idiot had a can but still wondered about cooking. Such a wonderful recipe, thank you so much for sharing!

    1. I’m so glad you enjoyed it! It is great, it’s a go-to breakfast of mine these days. Ohh my bad! I added that it’s uncooked for the canned chickpeas, and clarified what type of mustard I use, thanks for the tips!

      Love and Light ❤

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