Chickpea Tuna Avocado Sandwiches
This recipe is for vegan 'Chuna'cado sandwiches inspired by the popular Joe and the Juice tunacado sandwich. The chickpea tuna is made with chickpeas, plant-based mayo, dijon mustard, spring onions, dill, capers, lemon juice and zest, seaweed blend, and seasonings. The basil pesto is made with basil, pine nuts, garlic, nutritional yeast, garlic and chili oil, lemon juice, and olive oil. Simply blend the chick
Serves: 2
15 minutes
Cook time
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Ingredients
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- 1 jar chickpeas, drained
- 2 tbsp plant based mayo
- 1 tsp dijon mustard
- 2 spring onions, diced
- A few springs dill
- 1 tbsp capers
- Juice and zest of half a lemon
- 1 tbsp crushed seaweed and salt
- Black pepper to taste
- 2 handfuls fresh basil
- 2 tbsp pinenuts
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 2 tsp garlic and chilli oil
- Juice of 1/2 lemon
- 60ml olive oil
- Ciabatta for 2
- Fresh medium tomatoes, sliced
- Avocado, sliced
- Crispy onions
🔄Issy Sedgwick's Suggested Substitutes
Chickpeas White beans
Plant based mayo Vegan yogurt
Dijon mustard Yellow mustard
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