Chick-peas-from-can-POSTI realllllly don’t like the smell of tuna fish, nor do I have a desire to ever try it! My mother never really bought food in a can when we were growing up so I guess I am just not accustomed to canned tuna… Recently, I got a Spice Tuna sushi roll and liked it but I’m sure that tastes a lot different than canned tuna fish? I guess if I’m ever stuck on a deserted island and the only thing available is canned tuna fish – I would eat it- but until that happens – don’t pack this girl a tuna fish sandwich! The perfect alternative, however, is Isa Does it, Chicky “Tuna” Salad sandwich. It is vegan and made from chickpeas which some people suggest they have a tuna fish taste? I wouldn’t know…

Chicky "tuna fish" salad sandwich
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  1. 1 can of chickpeas, rinsed and drained (1 ½ cups)
  2. 1 large carrot, peeled
  3. 1 rib of celery, remove leaves
  4. 1/4 medium white onion
  5. 1/2 cup sunflower seeds (you can use pumpkin or sesame seeds if you have those)
  6. 1/3 cup vegan mayonnaise ( I use Vegenaise )
  7. 1 tsp. apple cider vinegar or fresh lemon juice
  8. 1 T crushed dried seaweed (nori, kelp) ( I sometimes opt out of this even this is what makes it fishy!)
  9. Freshly ground black pepper and salt, per desired taste
  10. Bread of choice (suggestion: toasted whole-wheat!)
  11. Lettuce, sliced tomato, avocado and/or sprouts for topping
  1. Use a mini potato masher or a strong fork to mash the chickpeas in a large bowl. They should retain some of their texture and not appear pureed. On a cutting board, finely chop the carrot, celery and onion into just about pea-size pieces. Add the veggies to the mashed chickpeas and mix until combined.
  2. Spread the sunflower seeds in a single layer on the cutting board and chop roughly. Add them to the bowl.
  3. Add the mayo, vinegar, seaweed flakes (if desired), salt and pepper, and mix well. Taste for seasoning. Use to make sandwiches with the bread, including optional toppings as desired.
Adapted from Photo: Maureen Abood
Adapted from Photo: Maureen Abood
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