Tunot Sandwich

I was eating this sandwich at work when this loud-mouthed carnivore asked me what I was having with one eyebrow raised. I told him a tuna sandwich and he went on and on and on about how can I call it a tuna sandwich when it isn’t actually tuna fish? First of all, take a chill pill. Secondly, what does it matter what I call it? It is my sandwich!! (Insert dramatic Ross from Friends voice over… MY SANDWICH?!) Chickpea Fishy Sandwich doesn’t roll off the tongue quite as well as a Tunot Sandwich, which is now the official name. My coworker rolled his eyes and walked away when I told him the name of the sandwich but left me to enjoy my lunch in peace. I don’t call his real tuna sandwich a fish carcass sandwich? Geez.

I used cooked dried beans for my filling but canned beans are acceptable though not as “meaty” in texture. Be sure when you are pulsing canned beans you aren’t making it into a hummus. Canned beans are a lot softer than the dried version so you may have fewer pulses in the food processor. Do not just leave the processor running! Pulse!

As a kid my mom put a ton on celery in mine and absolutely no celery in my sisters for fear of a vegetable freak out. Other great add ins are: apples, curry, red onion, avocado, cracked mustard, whatever you like really! You don’t have to have this in the traditional sandwich form either; wraps or lettuce wraps are excellent choices too.  This recipe is adapted from my Baked “Fish” Cakes.

Filling

• 2 1/2 cups cooked chickpeas or 1 15oz can of chickpeas (the can will yield a little less sandwich filling)
• 1 green onion, green and light green part only, minced
• 2 tablespoons minced flat parsley
• 2 stalks celery, trimmed and diced finely
• 2 sheets roasted nori, cut with scissors into small pieces

Dressing

• 2 tablespoons white miso
• 6 tablespoons egg-less mayo
• 3 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• 6 cracks of black pepper

Place 1 cup of chickpeas into the food processor and in 1-second pulses, pulse the chickpeas 15 times. If using canned, pulse less. Transfer mixture to a large bowl. A few half chickpeas are totally fine.

Opps I added the celery to the bottom of the bowl first. 

 

Continue with the rest of the beans, the last batch is only ½ cup. Add the rest of the filling ingredients to the bowl.

 

In a small bowl, whisk the dressing ingredients all together until very smooth.

 

Add the dressing to the filling bowl and with a spatula fold in the dressing until fully incorporated.

Serve however you would like! I put mine on flax bread, slightly toasted with lots of pepper and lemon juice.