Chickpea of the Sea Sandwich

C38Vrw9UkAIGlG8.jpg-largeI make this mock ‘tuna’ salad the same way I used to make regular tuna salad: lots of pickles! This mixture gets a boost of briney flavour with the addition of pickle and caper juice.

To add more acidity, which chickpeas love, lemon juice also goes in. You can make this to suit any taste. If you’re not a pickle fan, swap in celery. Like curry? Add some curry powder. Avocado is a good healthy substitute for the mayo too. Whatever you do, please cut your sandwiches on the diagonal! -bvox

Chickpea of the Sea Sandwich

Inspired by The Kitchn
Makes 2-4 sandwiches


  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons mayonnaise (I use Hellman’s Vegan)
  • 1 tablespoon dijon mustard
  • 2 teaspoons lemon juice
  • teaspoon capers, with liquid
  • 1/4 cup finely diced dill pickles
  • 1 tablespoon pickle brine
  • 2 tablespoons thinly sliced scallions, from about about two scallions
  • Salt and black pepper to taste
  • Pinch cayenne pepper, optional
  • 2-4 slices whole grain or artisan-style bread
  • 2-4 lettuce leaves, washed and dried well
  • Sliced tomatoes and sprouts, optional

Place chickpeas in the bowl of a food processor or blender and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate. Spread the mixture on the bread and top with lettuce leaves, tomatoes, sprouts etc. Cut in half (diagonally) and enjoy!


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2 thoughts on “Chickpea of the Sea Sandwich

  1. spellitwithpeas March 6, 2018 at 12:40 am Reply

    OOoOOOOoo capers! I have to go and buy some now. 🙂

  2. Steph McCarthy March 6, 2018 at 8:20 am Reply

    Looks healthy and delicious!

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