Pantry Chickpea Tuna Salad Sandwiches

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp vegan mayo
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (plus a wedge for serving)
• 1 small celery stalk, finely diced
• 2 tbsp red onion, finely diced
• 1 tbsp capers, drained and roughly chopped
• ¼ tsp sea salt
• Freshly cracked black pepper, to taste
• 4 slices toasted sourdough or country bread
• Butter lettuce or green leaf lettuce, for serving

Instructions

1. Add drained chickpeas to a medium bowl and mash with a fork or potato masher until mostly broken down but some whole chickpeas remain for texture.
2. Add vegan mayo, Dijon, lemon juice, celery, red onion, and capers. Stir to combine, mashing a bit more as you go. Season with salt and pepper.
3. Taste and adjust: more lemon for brightness, more mayo for creaminess, more salt if it tastes flat.
4. Pile the chickpea mixture onto toasted bread layered with lettuce. Top with a second slice, or serve open-faced with a lemon wedge and extra cracked pepper.
5. Serve immediately, or cover and chill up to 2 days — the flavors meld nicely.