Vegan Tuna Sandwich Recipe – EatWell Magazine

Ingredients

• 2 x 420g tins cooked chickpeas, drained & rinsed
• ½ cup gherkins, finely chopped
• 2 tbsp capers, finely chopped
• ½ red onion, finely diced
• 1 cup parsley, finely chopped + extra sprigs, to garnish
• 1 cup vegan mayonnaise
• Salt & pepper, to taste
• 4 slices sourdough bread or GF bread, toasted
• 1 Lebanese cucumber sliced
• 4 cherry tomatoes, quartered