Best Toasted Chickpea Sea-Salad Sandwiches (Vegan)

Toasted Chickpea Sea-Salad Sandwiches
Toasted Chickpea Sea-Salad Sandwiches

Flavored with sea vegetables and fermented pickles, this chickpea-based sandwich filling is a perfect plant-powered replacement for tuna salad in sandwiches and green salads. Rich in protein, fiber, and other essential nutrients, this chickpea sea-salad also provides a helping of healthy bacteria, compliments of the fermented pickles—they possess live bacteria and are increasingly available in natural food stores. 

Toasted Chickpea Sea-Salad Sandwiches
Toasted Chickpea Sea-Salad Sandwiches

How To Make Toasted Chickpea Sea-Salad Sandwiches

INGREDIENTS

  • 12 slices of whole grain bread (e.g., rye, whole wheat, gluten-free multigrain)
  • One 15-ounce can chickpeas, no salt added, rinsed and drained (or 1 ¾ cups cooked)
  • ¼ cup finely diced celery
  • 2 tablespoons finely diced white onion
  • 1/3 cup finely diced fresh fermented pickles (with live active cultures)
  • 1 medium carrot, shredded
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers, rinsed and chopped
  • 2 tablespoons finely sliced dried seaweed (e.g., nori, arame)
  • 3 tablespoons reduced-fat plant-based mayonnaise
  • ½ teaspoon prepared yellow mustard
  • ½ teaspoon miso paste
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon reduced sodium soy sauce
  • ½ teaspoon nutritional yeast

Toppings

  • 6 romaine lettuce leaves
  • 2 medium tomatoes, sliced
  • 12 slices fresh fermented pickles, drained
Toasted Chickpea Sea-Salad Sandwiches
Toasted Chickpea Sea-Salad Sandwiches

INSTRUCTIONS

  1. Preheat the oven to 375 F. Arrange the bread on a baking sheet and toast in the oven for 5 to 8 minutes, until lightly browned, or use a toaster.
  2. Meanwhile, in a medium bowl, mash the chickpeas with a potato masher into a chunky paste.
  3. Mix in the celery, onion, pickles, carrot, parsley, capers, and seaweed.
  4. In a small bowl, make the dressing by mixing together the plant-based mayonnaise, mustard, miso paste, lemon juice, soy sauce, and nutritional yeast until smooth.
  5. Stir the dressing into the chickpea mixture.
  6. To make a sandwich, spread ½ cup of the filling across 1 slice of toasted bread. Top with 1 lettuce leaf, 2 slices of tomato, and 2 additional pickle slices. Top with another slice of bread. Continue until you have 6 sandwiches. Slice them in half diagonally and serve immediately.

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