Better-than-Tuna Salad Sandwich

This was okay, nothing special. I did leave off the celery because who needs raw celery? Blech. The nuts added a nice touch and texture. This was really good at first, but the more I ate it, the more bland it became. This make a LOT.

rating: 6

Better-than-Tuna Salad Sandwich
Cook Time: 15 minutes
Yield: 6 sandwiches


2-15 ounce cans of chickpeas; drained and rinsed
1/2 cup of low-fat mayonnaise or eggless mayonnaise
1 red pepper; finely chopped
2 carrots; peeled and grated
2 stalks of celery; washed and finely chopped (I omitted)
1/2 cup of walnuts or blanched almonds; chopped
1 tablespoon of dijon mustard
salt & pepper
2 tablespoons of fresh herbs; chopped (ex. dill, parsley, chives etc)


Place the rinsed chickpeas in a food processor and pulse them about 5 times. You want to get the chickpeas to flake slightly. Be sure to avoid turning them into a paste or a purée.
In a bowl, mix the mayonnaise with the dijon mustard, salt and pepper. Add the chickpeas, almonds or walnuts, grated carrots, chopped pepper and chopped celery. Sprinkle in the fresh chopped herbs. Mix well to combine.
Use the spread on some nice whole grain bread to make a delicious sandwich. Add some thinly sliced radishes to make the sandwich even more delicious.

photo (14)

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