I've been having some great lunches lately so there will probably be quite a few posts about what I had for lunch this month. I'm going to make a point of wandering around and finding vegan options at the food trucks around town, too. That sounds like a fun little scavenger hunt, actually.
This lunch I actually ate at home last weekend, but it was still awesome. We had just been to the farmers market the day before so we had so much wonderful produce in the fridge to use. We had some chickpeas in the cabinet so I thought a tuno sandwich was in order. We usually end up scooping up the tuno with crackers or tortilla chips, but whenever we can manage to make it last past the first 30 seconds, we'll make sandwiches out of it.
The great thing about the tuno sandwich is its versatility. You can have a cold sandwich and it tastes great or you can grill it or toast it and it also tastes great. Sometimes I'll put some vegan cheese on bread and make a sort of grilled cheese with tuno on it. Sort of like a tuno melt. haha. Yummy!
This particular sandwich has lettuce, heirloom tomatoes and rainbow radishes. The recipe for the tuno itself is super easy. I've posted about it before, actually. You can go by the recipe or you can just wing it. I make it so much that I tend to just throw random things together. You always want the base to be mashed chickpeas and vegan mayo with a tablespoon of soy sauce and a tablespoon or two of nutritional yeast. I also always add a bit of dulse flakes, but if you don't have that, it's not the end of the world. Beyond that you can add whatever you want that's sort of crunchy and chopped up. Some things I've put in are: pickles, celery, cucumbers, radishes and carrots. I think there have been a few other things here and there, but I'm at a loss at the moment. You can also add in some fresh herbs if you want. I added in some lemon thyme since we'd just bought a bunch of it at the market and I was throwing it in everything.
1can chick-peas, drained
- 1/4 cup vegan mayonnaise
1/3 cup minced celery or any other crunchy veggies you want to add
2 1/2 Tablespoons minced dill pickle or kosher dill relish (about 1 pickle-slice, give or take)
1 Tablespoon nutritional yeast
1 green onion, chopped
1 teaspoon soy sauce
1/2 teaspoon kelp powder or dulse flakes
fresh ground pepper, to taste
In a medium bowl, mash the chick-peas coarsely with a fork or a potato masher. Mix in the remaining ingredients. Eat on crackers or on a sandwich.