Chickpea “Tuna” Sandwich

Serves: 2

Prep: 8 mins

Ingredients

1 ¹⁄₂ cups (250g) chickpeas (drained from can)

1 celery stalk

1 green onion stalk (spring onion)

2 tbsp. vegan mayo

¹⁄₂ tbsp. freshly squeezed lemon juice (½ lemon)

¹⁄₄ cup (15g) parsley or dill

¹⁄₂ tsp. mustard

Romaine or butter lettuce leaves (preferable) or 4 slices gluten free OR pure Rye bread

1 cup mixed greens or 2 large leaves of lettuce

1 cup (80g) rolled oats

¹⁄₂ cup (120ml) almond milk, unsweetened

2 tbsp. maple syrup

1 ripe banana

1 tsp. vanilla extract

1 tsp. baking powder

¹⁄₄ tsp. salt

1 tbsp. coconut oil, for frying

Nutrition Key

Kcal	Fats	Carbs	Protein
430	13g	51g	19g

*nutrition per serving

Directions

1. Drain the chickpeas and place them into a bowl. Mash the chickpeas with a potato masher, leaving some chucks of chickpea in the mix.

2. Now chop the celery, green onion stalk, parsley or dill into tiny pieces. Place the chopped celery, green onion stalk, mayo, lemon juice, parsley or dill, and mustard into the chickpea bowl. Mix well to combine.

3. Spread the chickpea mixture onto the bread and top with lettuce and your other favorite sandwich toppings.

   Note:

   To reduce carbs, serve chickpea mixture in lettuce wraps