Looking for a healthy and hearty sandwich filling recipe? This Vegan Tuna is satisfying and delicious! It takes just 10 minutes to prepare and it's perfect for make-ahead lunches.
In a food processor, add the chickpeas and pulse 3-5 times, or until the beans are mostly broken down, but still have texture.
Add the hearts of palm and pulse 3-5 times until it has a tuna-like consistency. Scape down sides in between pulses. Don't pulse too many times or it will turn to mush.
In a large mixing bowl, combine mayo, garlic, dill, salt, pepper, and optional Old Bay and Dulse/Kelp granules. Now add the garbanzo bean/hearts of palm mixture and optional celery, and onions. Combine well. Taste and add more seasoning or mayo if preferred.
Line a slice of bread with lettuce and tomato, then spread the mixture on the other slice. Close the sandwich together and cut diagonally. Use a toothpick to secure each half and add a pickle slice on top, if preferred. Repeat with the additional sandwiches. Serve with potato chips and enjoy!
Notes
This recipe will yield about 3-4 sandwiches.
'Tuna' mixture add-in ideas:(just pick a few) diced pickles, chopped olives, or chopped pepperoncini, jarred jalapeño slices, fresh-cut parsley or dill, sliced green onion, ½ teaspoon smoked paprika or cumin, ¼ teaspoon cayenne pepper, 1-2 teaspoons dijon mustard, relish, squeeze of lemon, capers, sunflower seeds, fresh jalapeño (diced and deseeded).
Sandwich add-on ideas: sliced avocado, thinly sliced red onion, vegan cheese, shredded purple cabbage, thinly sliced carrots, sprouts, sliced cucumbers, and sliced bell pepper.
If you can't find kelp or dulse flakes/granules, you can crumble up a small snack-size piece of nori for an ocean-like flavor.
The mixture will stay fresh in the fridge for 3-5 days stored in an airtight container.
If you don't have a food processor, you can use two forks to mash and shred the mixture into a tuna-like texture.
If you want to make this recipe oil-free, you can use my Vegan Mayo Recipe instead.