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:

1. 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.
2. For the tuna: In a food processor, pulse the garbanzo beans.
3. In a medium bowl, combine the garbanzo beans, 3 tablespoons vegan mayonnaise, pickle, celery, red onion, cumin and pepper. Season to taste with salt.
4. 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.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Calories 260   |   Total Fat 11g   |   Sodium 420mg   |   Total Carbohydrate 32g   |   Fiber 4g   |   Sugars 5g   |   Protein 9g