This is fast becoming my absolute favourite to have on open-faced sandwiches for lunch…Especially on those days when i’m craving the taste of my old favourite- Tuna Mayonnaise! Can be whipped up in a few minutes, and devoured in even less. Recipe from 1,000 Vegan Recipes ~ slowly working my way through this book!
(makes enough for about 4 Sandwiches/open-faced)
-1 can Chickpeas, rinsed and drained
-1/4 cup Onion, minced (Red Onion works well too!)
-2 ribs of Celery, minced
-1tsp. Capers, drained & chopped
-1tsp. Kelp Powder (or chopped up Nori)
-1tsp. Mustard (English or Dijon)
-2 tsp. Lemon Juice, fresh
-3-4 Tblsp. Vegan Mayonnaise
– Salt & freshly ground Black Pepper
– Toasted Rye Bread
– Baby Spinach leaves
– Tomato Slices
– In a bowl (or processor), coarsly mash chickpeas. Add rest of ingredients up to Mayonnaise, mix well. Season with salt & pepper to taste. Cover, and put in fridge for about 30mins to let flavours blend.
– To serve, layer Spinach leaves on buttered, toasted bread. Follow with chickpea mixture, and then top with tomato slices.
Mmmmm, just like Tuna Mayo!