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OUT OF TUNA SANDWICHES

OUT OF TUNA SANDWICHES

Ingredients:
 
FOR CHICKPEA TUNA
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • ½ cup miso dressing (see recipe)
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon minced capers
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • ½ teaspoon kelp powder
  • 1⁄8 teaspoon dried dill weed
  • Salt and pepper, to taste
 
FOR DRESSING
  • Salt and pepper, to taste
  • 1 small clove garlic, pressed
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons white balsamic vinegar
  • ½ teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced shallot
  • 1 teaspoon capers, drained and chopped
  • ½ teaspoon vegan Worcestershire sauce
 
FOR SANDWICHES
  • 3 soft bread rolls, cut in half, or 6 slices sandwich bread, lightly toasted
  • 18 small yellow leaves from heart of romaine
  • 6 thin slices tomato
  • 6 ounces green beans, cooked until crisp-tender
  • 12 olives of choice, for serving

  • Instructions

    To make The chickpea Tuna:

    1. Pulse the chickpeas in a food processor a few times, not to purée, but just not to have all the beans left whole. Transfer to a large bowl and add the remaining ingredients. Stir to combine. Cover with plastic wrap and refrigerate for about 2 hours.

    To make The dressing :

    1. Combine all the ingredients in a small bowl and whisk thoroughly. Whisk again just before using.

    To assemble The sandwiches :

    1. Place ½ cup chickpea tuna on the bottom of each roll. Top with 6 lettuce leaves and 2 tomato slices. Combine the green beans with the (freshly whisked) dressing.
    2. Place 2 ounces (a little under ½ cup), of beans on top of the tomato slices. Replace the top of the roll and serve immediately alongside 4 olives (or more, if desired) per serving.
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