A mock-tuna chickpea salad sandwich is one of my go-to items when I have to pack a lunch. When my fiancé was working on a construction job, this would be a staple in his lunch bag. It’s easy and cheap to make so there is almost always a batch of it made up in our fridge.

Serves 4

If you are using a can of chickpeas, drain the liquid and save it for a recipe that calls for aquafaba (like this cake). Rinse the beans and place them in a medium bowl.

With a fork, gently mash each of the beans. You just want to give each bean a little smash so you don’t have any whole beans. If you don’t mind dirtying a food processor, you can also throw the chickpeas in the processor and pulse a few times. (Don’t puree. This isn’t a hummus recipe!)

Now add the remainder of the ingredients to the chickpeas and stir to combine. Put in the refrigerator and allow to rest and the flavors to meld for a couple of hours or overnight.

A couple of notes: I have a range of 1/3 to 1/2 cup of mayonnaise because some people like their chickpea salad creamier than others. I also know that some people are more sensitive to raw onions. I usually use a 1/4 cup in mine but feel free to cut that down if you prefer. Finally, let’s talk about kelp granules. The addition of these helps to lend a slight seafood flavor to the mix. They are easy to find at a good grocery store or online. If you don’t have them and want to leave them out, this is delicious without them as well.

Nutritional Information: Per serving 236.5 calories, 4.25 g protein, 12 g fat