Recipe: Chickpea salad Sandwiches - with 'toona' option
Did you know that there is an even greater ocean pollutant than plastic bottles, straws and mircrobeads? Almost half of the world’s plastic ocean pollution is actually from abandoned or lost fishnets, also known as “ghost nets”, followed closely by other fishing gear. Ghost nets entangle sea animals such as sea turtles, dolphins, birds, sharks, and seals, known as bycatch. Most modern fishing lines and nets last for centuries; as they breakdown, they just become smaller pieces of plastic. Marine animals mistake this microplastic for food and eat it, which can harm internal organs, keep them from eating, and expose them to toxic chemicals.1
Help the ocean’s biodiversity and reduce bycatch and plastic pollution by choosing chickpeas instead of tuna!
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Servings: 3 sandwiches
Nutrition per serving: 14g fibre | 19g protein | 24% vitamin C | 15% calcium | 36% iron
1 can (398ml) chickpeas, drained and rinsed
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- ¼ cup dill pickle, finely chopped
- ¼ cup red bell pepper, finely chopped
- 3 tbsp plant-based mayonnaise
- 1 garlic clove, minced
- 1 ½ tsp yellow mustard
- 2 tsp fresh dill, minced (optional)
- 1 ½ - 3 tsp fresh lemon juice
- ¼ tsp sea salt
- Ground black pepper to taste
- 6 slices whole grain bread
- Seaweed sheets, chopped (optional to make it a 'toona sandwich')
- In a large bowl, mash the chickpeas with a potato masher until a flaked texture.
- Stir in the celery, green onions, pickles, bell peppers, plant-based mayonnaise and garlic until combined.
- Stir in mustard and dill, and season with lemon juice, salt and pepper, adjusting the quantities to taste.
- Serve with toasted bread and top with your favourite toppings (tomato, lettuce, cucumber etc.)!
- To make a 'toona sandwich': Add chopped seaweed sheets (optional)
Recipe adapted from: https://ohsheglows.com/2015/07/21/chickpea-salad/