(v) Provençal Chickpea “Tuna” Salad Sandwiches


Winter session during my sophomore year of High School, my mom informed me that the immediate family would be celebrating Christmas in Nice. I was excited, as I had yet to visit France, but admittedly a little disappointed because it wasn’t Paris. I had no idea all that the South of France had to offer, from a vivacious variety of food, breathtaking landscapes, and of course being subtly surrounded by luxury. One of my favorite memories from this trip was grabbing a tuna sandwich like-no-other at a nearby cafe and enjoying it while strolling through the stone streets as my parents shopped. For years to come my family would recreate this sandwich at home, up until my father became vegan. In order to make sure that he would continue to be included, I came up with this alternative recipe and honestly feel that I like it more than it’s original counterpart!


Ingredients:
1-15.5oz Canned Chickpeas, drained and rinsed
1/4 Cup Vegan Mayo
4 Teaspoons Dijon Mustard
2 Tablespoons Red Wine Vinegar
1 Garlic Clove, minced
1/2 Small Onion of choice, sliced
1 Small Tomato, sliced
1/2 Small English Cucumber, sliced on a bias
2 Tablespoons Capers
1 Tablespoon Lemon Juice
Salt and Pepper, to taste
1 Baguette, sliced in half


Method:
1. In a food processor, combine chickpeas, mayo, red wine vinegar, garlic, lemon juice and salt and pepper to taste. Pulse until combined, do not puree.
2. Transfer to a medium size bowl and mix in capers.
3. To assemble sandwiches: spread dijon on top half of the baguette, on the bottom half chickpea mixture, then place the onions , tomatoes and cucumbers and close sandwich. Wrap tightly in parchment and cut, making desired quantity of sandwiches (1-4 total).

1 Comment

  1. Mind blown. So pulse the mixture until it’s chunky but not pureed? I’m going to try it this week

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