1 – 3 celery ribsabout ½ inch stalk, amount depending on size
¼cupvegan mayo
¼tspgarlic powder
2 – 4 dill picklesoptional, use double the amount if using baby dills
Ingredients for the Vegan Tunacado Sandwich
8slicesSilver Hills Bakery The Big 16 sprouted whole grain bread
2medium tomatoesthinly sliced
3jalapeñosseeded and sliced
2large avocados
1Tbsplemon juice
to tastevegan pestowe used Spread Em Kitchen's Vegan Pesto
Instructions
For the Vegan Chickpea Tuna Mousse
Toss your red onion, celery, and dill pickles into your food processor and pulse until ingredients are roughly chopped. Scrape down the sides as needed.
Drain and rinse chickpeas, then throw them into the food processor. Continue pulsing until ingredients are thoroughly combined. Again, scrape down the sides when necessary.
Add your vegan mayo, garlic powder, and salt and pepper. Process until mixture is well blended to a smooth and spreadable consistency. Taste and adjust seasoning to taste, then set aside.
For the Vegan Tunacado Sandwich
Toast your sprouted bread slices.
While bread is toasting, add your avocados and lemon juice to a bowl. Mash and mix to desired consistency with fork.
Start making your sandwich. Add your preferred amount of vegan chickpea tuna mousse to one slice and as much avocado mash as you like to the other. We recommend 2 – 3 tablespoons of chickpea tuna mousse and 1 – 2 tablespoons of avocado mash.
Dress with jalapeños and tomato slices, assemble sandwich and serve.
Tips
- Storage Tip: Any leftover filling you may have—or a double-batch made ahead for near-instant lunches—will keep in an airtight container in the refrigerator for about 5 – 6 days. Stir before serving.