My appetite is back, and the other day I got a craving for a vegan tuna salad sandwich. After some googling, I found a recipe, and mixed it up. When I tasted it, though, it wasn’t quite what I had in mind. So I kept tweaking it until I was happy with it, and along the way it became a new recipe that is now my go-to for mock tuna salad sandwiches.
For some reason, pregnancy has me craving sandwiches. I think it’s the extra carbohydrates. While I normally try to eat mostly plants, for the first trimester, when I could make myself eat, it was mainly things like pasta and bread and salty chips. When my appetite started to come back, one of the first things I wanted was a big vegan meatball sandwich from my favorite local sandwich shop, Brass Tacks. Usually I’ll eat half, and save the rest for later, but now I can demolish a whole sandwich in one sitting. So sandwiches are my jam lately.
Unlike a real tuna sandwich, you can even take this one on a plane (I did!) without making enemies of your fellow passengers. The TSA X-rayed and inspected it, and gave it a pass.
If you’re not in the mood for a whole sandwich, you can also scoop this up with crackers, like a dip. Or slice up cucumbers to use as crackers for an even healthier option.
The only thing you might have trouble finding for this vegan tuna salad recipe is the seaweed. You could leave it out, but then you’d be missing out on the “fishy” flavor of the sea. If you can’t find wakame seaweed at a local Asian or health food market, you can buy it online.
Chickpea Vegan Tuna Salad
1 can chickpeas, drained and rinsed
1 Tbsp dried wakame seaweed
3 Tbsp vegan mayonnaise (I used Veganaise)
2 tsp stone-ground mustard
2 tsp lemon juice
2 tsp minced fresh or frozen dill
2 stalks of celery, finely diced into small pieces, about 1/4 cup
1 Tbsp finely diced red onion
1 Tbsp finely diced dill pickle
1/2 tsp salt, or to taste
black pepper, to taste
Place the dried seaweed in a small bowl, and cover it with warm water (1/2 cup should be plenty). Let it soak for about 5 minutes. Drain and press the water out with your hands, then finely dice the seaweed.
Place the chickpeas, mayonnaise, mustard, and lemon juice in a bowl. Mash the chickpeas with a fork until they have a flaky texture. Stir in the dill, celery, red onion, seaweed, and pickle. Season with salt and pepper.