- Chickpea “Tuna” Salad:
- 1/2 sheet nori (dried seaweed), torn into small pieces
- 1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise
- 1/3 cup minced or finely grated carrot
- 1/3 cup finely diced celery
- 2 tablespoons dried minced onion
- 2 tablespoons fresh dill
- 1/2 teaspoon salt
- black pepper to taste
- Sandwiches:
- 8 slices whole wheat bread, toasted
- 1/4 cup vegan mayonnaise
- 8 lettuce leaves
- 8 tomato slices
- Pulse nori in a blender until it's a fine powder. Set aside to let dust settle.
- Mash chickpeas with a sturdy fork or a small-holed potato masher (chickpeas slip through larger, zigzag-type mashers) in a large bowl until most are broken up. Do not overmash–they should retain some texture.
- Stir in mayo and mash a little more. Stir in nori powder, carrot, celery, onion, dill, salt, and pepper. Cover and chill at least 15 minutes or up to 3 days.
- For the sandwiches, slather toast with mayo (about 1 1/2 teaspoons per slice). Layer salad, lettuce, and tomato between toast slices. Cut sandwiches in half diagonally.