Prep | 10 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 10 minute meal
INGREDIENTS
‘Vegan Tuna’ filling
1x 400g tin of chickpeas
4tbsp vegan mayo
1tbsp lemon juice
3tsp dill
1tsp apple cider vinegar
1 red onion, diced and steeped in 2tbsp apple cider vinegar for 5 minutes
Salt and freshly ground black pepper, to taste
For the sandwich
8 slices of gluten-free bread
Handful of mixed salad leaves
2 large salad tomatoes, thick-sliced
METHOD
Place the ‘Vegan Tuna’ ingredients into a blender and pulse until reasonably smooth. The lemon, dill and vinegar really evoke the tanginess of traditional fish condiments and sauces and helps round out the flavour 😋
Store in the fridge for at least half an hour before serving
Now build the sandwich, it’s bread…lettuce…tomato…Vegan Tuna…bread
Absolutely delicious. Enjoy x
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