I’ve never loved seafood. I know it’s healthy for you but I’m still on the fence about it. it’s just a little too fishy for me.
Once I saw the recipe for chickpea salad sandwiches, I knew I had to try it. To ease myself into the seafood loving trend, I used a mix of tuna and chickpeas. The great thing, is vegetarians can also enjoy this sandwich, just use all chickpeas instead of tuna. The sandwich may sound like a crazy mix of stuff, but it goes great together. I love a sandwich with a good crunch, so don’t skip adding the pickles, peppers, or celery!
I really can’t think of a better picnic food than sandwiches and this would be a great addition! You can skip the toasting step and eat it cold if you plan on tossing them in a picnic basket. I’ve never had a picnic lunch. I’ve had picnic type food, but I have never packed up food in a basket and ate lunch. Maybe I’ll put it on my bucket list for this summer!
While the filling of the sandwich is important, the bread you serve it on is equally important. Don’t serve it on a flimsy hamburger bun! I would suggest either thick cut multigrain bread or a sandwich baguette.
Are you a sandwich person? Growing up, I ate a peanut butter & jelly sandwich every single day for my school lunch. Yes, seriously, every day! I never wanted to take a lunch meat sandwich because I was worried it would spoil during the day. Maybe because of my mundane lunches growing up, I’ve never been a huge lunch person. I’d rather eat snacks and make an early dinner. But, if I do make a quick lunch, it’s 90% of the time a sandwich – and sometimes I still crave a good PB & J.
Chickpea Tuna Salad Sandwich
|Yield: 5 - 6 sandwiches|
Mix of chickpeas and tuna with a creamy yogurt based dressing, toasted with melted cheese.
- 1 can (5 ounces) tuna, drained
- 1 can (15 ounces) chickpeas, drained
- 3 tablespoons plain greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoons mustard
- 1/4 cup red onions, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup pickles, finely diced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups arugula
- 6 tablespoons mayo or mustard
- 6 ounces swiss cheese, sliced
- 12 pieces of multigrain bread
- Place tuna through black pepper in a medium bowl. Mix well.
- Preheat oven to 375°
- Assemble sandwiches: spread each piece of bread with choice of mayo or mustard. Distribute arugula on 6 pieces of the bread. Divide the tuna mixture on top of the arugula. Top each with 1 ounce of swiss cheese. Place remaining piece of bread on top.
- Toast in oven for 10 - 15 minutes, or until cheese is melted and bread is golden brown. Enjoy!
images and text © North Coast Eats
Adapted from Minimalist Baker