‘CHICKPEA OF THE SEA’ TUNA SALAD SANDWICH
This is a great mock ‘tuna’ sandwich. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.
Other optional ingredients:
Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency.
Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency.
Serve chilled or at room temperature.
Ways to serve:
Salad serves 3 generously. Store leftovers in an airtight container in fridge for up to 6 days.
If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice, creamy binder. And if using the hummus recipe link in the ingredient list, omit the cumin.
Recipe Source: https://simple-veganista.com/chickpea-of-sea-salad-sandwic/