"No.1 June food: Plant-based ”Tuna Sandwiches”. Two days until my summer holiday and wrapping up here my last customer gigs, like these super-fun and delish sandwiches I designed for a client. Enjoy, my blossoms!"
Chickpea Tuna and Avocado Sandwiches
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- Recipe Card
Serves or Makes: 3
Recipe Card
ingredients
- For the Chickpea Filling:
- 1, 10 1/2 oz can chickpeas
- 4 tablespoon plant-based mayo or natural spread
- 1/4 cup pickles, cut into small pieces
- 1 small red onion
- 2 tablespoon yellow mustard
- 2 teaspoon fresh lemon juice
- 1 teaspoon maple syrup or raw organic honey
- 1/4 teaspoon sea salt
- small handful dill
- ground black pepper, to taste
- For the Toast:
- 6 slices multi-grain gluten-free bread slices, toasted
- 4 tablespoon Plant-based mayo or natural spread
- 1/2 cup sprouts
- 2 avocados
- 1/4 cup fresh dill
- Optional: edible flowers, such as dill flowers, oregano flowers, chives flowers or violets
Method
Step 1
Prepare the chickpea filling by smashing the chickpeas in a bowl, leaving some whole chickpeas in the mixture.
Step 2
Stir in the rest of the chickpea filling ingredients. First, add a little bit of mustard and then add more, if needed.
Step 3
Taste and add salt or pepper, as needed.
Step 4
Divide the filling among 3 slices of toast.
Step 5
Top with sprouts, avocado slices and dill.
Step 6
Spread some mayo onto the other 3 slices of toast and place it on top.
Step 7
Slip in some edible flowers and also place them on top of the toast. Serve and enjoy!