Vegan Tuna Sandwich Recipe – EatWell Magazine
Late-morning breakfasts that turn into lunch are a great excuse to combine flavours and textures, and this vegan tuna sandwich is the perfect brunch option.
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Cooking tools:
- Potato masher
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Toaster
- Spoon
- Fork
- Offset spatula
- Plate
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
- 4 slices sourdough bread or GF bread, toasted
- 1 Lebanese cucumber sliced
- 4 cherry tomatoes, quartered
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