![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuJhCRL0ulSk-XMeYgf2ShkfgsjZuaSsMFBJyPJWBV1PaPVTc7hrpmBJBdsPAXZujmLzO7GnaxBnRgv-xutwTZgAYEB2IBCzZP03Gzcgmmmhu3JkEAO9WDm0kSPTJYfI0a0cfBiGop7OC/s1600/20150215_181950.jpg)
Yields: 6-7 Open Sandwiches
meat-free, dairy-free, egg-free
Ingredients:
- 1 15 oz. can Chickpeas (rinsed & drained)
- 1 large Avocado
- 1/2 cup Red Onion (chopped)
- 1/3 cup Vegan Mayo
- Juice from 1/2 Lemon
- 2 tbsp. Pickle Relish
- 1 tbsp. Kelp Granules
Directions:
- In a medium bowl, mash Avocado, set aside
- In another medium bowl, mash Chickpeas
- Mix in Onion, Mayo, Lemon Juice, Relish & Kelp until combined
- Place in fridge to chill
- Meanwhile toast bread
- Spread Avocado onto each slice of bread
- Layer on"Tuna Salad"
Hoff Thoughts: It's the Kelp Granules that gives this salad it's "tuna fish" taste. For mashing, I like to use a potato masher. I prefer open face sandwiches cut on the diagonal, but you do what you like.
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