Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Vegan "Tuna" Salad Sandwich
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 30%
CARBS 60G56% OF CAL
10G FIBER0G ADDED0G INTRINSIC37G OTHER13G TOTAL SUGAR
FAT 15G31% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpea-based salad sandwich with tahini, sunflower seeds, and pickles on bread. A plant-based tuna salad alternative that is savory and satisfying.
mainamericansandwichbeansveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon tahini
- 3 tablespoons vegan mayonnaise or Greek yogurt, see notes above
- 1 teaspoon Dijon or spicy brown mustard
- 1 tablespoon maple syrup or agave nectar
- ¼ cup diced red onion or less, see notes above
- 4 scallions, thinly sliced
- ¼ cup diced celery
- ¼ cup diced pickle, I use sweet bread and butter pickles
- 1 to 2 teaspoon capers, drained and loosely chopped (I like 2 tsp)
- Healthy pinch each sea salt and black pepper
- 1 tablespoon roasted unsalted sunflower seeds or pumpkin seeds, optional
- fresh lemon, optional, to taste
- 8 slices good bread
- Boston lettuce
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 30%
CARBS 60G56% OF CAL
10G FIBER0G ADDED0G INTRINSIC37G OTHER13G TOTAL SUGAR
FAT 15G31% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 667mg
- Total sugar
- 13g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 153mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.