Smashed Chickpea Mock ‘Tuna’ Sandwich
So I have tried about 4 different versions of this recipe (all delicious), but found my own variation on it that (not to toot my own horn) is the BEST! The reason I like this dish is because it has four of my favourite qualities in a meal a) you can make it in a large batch b) you can eat it in more than one way c) it tastes BETTER as each day passes and d) there is no measuring required, it’s all by eye and by tastebuds!
What you’ll need:
- a potato smasher
- chickpeas (canned or cooked, quantity depends on how big a batch you want)
- an onion (small for a small batch, medium for a medium…you get the idea), diced
- celery (2-3 stalks for a medium batch), cut into little pieces
- red pepper (optional) (1/2 a pepper for a medium batch), cut into little pieces
- vegan mayonnaise (the amount is up to you- start with a tablespoon for a small batch, but if you like it creamy- go crazy!)
- salt/pepper, to taste
- pickles (4-5 for a medium batch), cut into little cubes
- zucchini relish (at least a tablespoon for a medium batch– this is the secret ingredient that takes the deliciousness to a whole other level!)
How you’ll do it:
- In a big bowl (and I mean big, as garbanzo beans are kind of kamikaze and fly all over the place when smashed), pour in your chickpeas (drained of all liquid)
- Stretch your shoulders and wrists because you’re about to try to smash chickpeas with a potato masher and it is SO much harder than you’d think it is. You smash until you get a kind of ‘tuna-ish’ texture (i.e.: some chickpeas obliterated, some half smashed, some entirely smashed). Look at it and ponder: if, after adding mayo, would these chickpeas form a delicious kind of paste? If your answer is yes, move on. If it’s not, keep smashing and maybe start lifting some weights. ;)
- Once the smashing is completed (and you’ve recovered from the fatigue), throw the onions, celery and red pepper into the bowl, stirring it around, mixing it in.
- Now add the vegan mayo (again, the quantities are up to you, depending on how creamy you like it), but you can gauge this visually, by stirring the mayo in and seeing how well it’s coated the chickpea smash (if you’re thinking deli-style, don’t be afraid to use several tablespoons!)
- Throw in the diced pickles, but eat one yourself. Aren’t pickles unreal? Mix the pickles into the smash
- Add salt and pepper to taste
- Last but not least– throw in a dollop (or two) of zucchini relish and stir, stir, stir! What I have found is that the zucchini relish ‘cuts’ any of the soy taste that people sometimes associate with vegan mayo. Give it a whirl, if you don’t believe me!
How you’ll eat it:
- On fresh/toasted bread, as an open face or closed faced sandwich
- On crackers, pita or veggies
- On a spoon, right out of the fridge at 3AM because it’s that damn delicious
This is a great recipe to make on a Sunday night, with the intention of having it for lunch for the week (good luck on it lasting that long…) And remember, chickpeas are our friend! Anyone who tries this recipe, and loves it– let me know, send me photos, tell me how you tweaked it and I’ll update it here!