I don't recall every eating a tuna fish sandwich as a non-vegetarian, but when I stumbled across this recipe on Pinterest I thought it sounded delightful. It's just so creative to make a "vegetarian" version of a lunchtime favorite and coming up with good lunches for Dave and I is something that I struggle with -- we are permanently stuck in leftover central. This is a recipe I was able to whip up and save especially for our lunches.
Adapted from The Kitchn.
-1 15-ounce can chickpeas, drained and rinsed
-1/4 cup Miracle Whip
-1 tablespoon whole grain mustard
-1 1/2 tablespoons apple cider vinegar
-1/4 cup chopped celery, from about one rib
-2 tablespoons sliced scallions, from about about two scallions
-Pinch cayenne pepper
-Freshly ground black pepper
-Whole grain bread, to serve
-Lettuce leaves, washed and dried well, to serve
In a large bowl add the chickpeas. Smoosh with a fork until you have them pretty broken up (it's okay if there's still some big pieces).
Add all other ingredients except for lettuce and bread. Stir until combined thoroughly.
To assemble your sandwich -- bread, lettuce, as much chickpea of the sea spread as you want (we got four servings out of our batch), lettuce, bread.
Adding the lettuce leaves helps to prevent your sandwich from getting soggy during the day. The lettuce kept our bread perfectly fresh the two days that we enjoyed this for lunch at school.
On Friday Dave and I finished up a one week course that required us to be at school for eight hours a day. This sandwich was a wonderfully filling lunch during our half-way break. The lettuce helped to prevent the bread from getting soggy. I thought this was full of flavor and will be happily making it again. Dave was impressed that it was actually reminiscent of a tuna salad sandwich. A win for all.