Tuna Less Sandwich
Open-faced mock tuna salad made from garbanzo beans with vegan mayonnaise.
Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4
Ingredients:
Vegan Mayonnaise:
- 1/4 cup Simply Nature Original Organic Soymilk
- 1 tablespoon Simply Nature Organic Apple Cider Vinegar
- 1/4 teaspoon Stonemill Ground Black Pepper
- 1/2 cup Simply Nature Organic Extra Virgin Olive Oil
- Stonemill Iodized Salt, to taste
Tuna:
- 15.5 ounces Dakota's Pride Garbanzo Beans, drained and rinsed
- 1 Great Gherkins Kosher Baby Dill Pickle, diced
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/8 teaspoon Simply Nature Organic Ground Cumin
- 1/4 teaspoon Stonemill Ground Black Pepper
- Stonemill Iodized Salt, to taste
- 4 leaves romaine lettuce, halved
- 4 slices Simply Nature Seedtastic 21 Whole Grains & Seeds Bread
- 8 slices Roma tomatoes
Directions:
- For the vegan mayonnaise: In a blender, combine the soymilk, vinegar and pepper. Pulse until combined. Slowly add the oil, blending on high speed, until thick and creamy. Season to taste with salt. Reserve.
- For the tuna: In a food processor, pulse the garbanzo beans.
- In a medium bowl, combine the garbanzo beans, 3 tablespoons vegan mayonnaise, pickle, celery, red onion, cumin and pepper. Season to taste with salt.
- Evenly divide the lettuce onto each slice of bread, followed by tuna and tomatoes.
Tip: Leftover vegan mayonnaise (approximately 9 tablespoons) will keep for one week in the refrigerator.
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Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
Calories 260 | Total Fat 11g | Sodium 420mg | Total Carbohydrate 32g | Fiber 4g | Sugars 5g | Protein 9g