Remember the tuna noodle casserole with crushed potato chips baked on top that our moms made in late 70’s? And you couldn’t go back outside and play until you finished your plate? Me too! 🤢🤮
But… thankfully, THIS is not that. No tunas were harmed in the making of this meal. And it was delicious. I was outside playing in no time! 😆
This recipe is from Simply Quinoa
1 can — chickpeas, mashed
2 tablespoons — vegan Mayo
1 teaspoon + — grainy mustard, yummy!
1 teaspoon — hot sauce of your choice
2 teaspoons — chopped capers, extra yum!
1 Tablespoon — red onion or onion powder to taste, I used a few generous sprinkles of onion powder.
Dulse flakes— if you truly want this to taste fishy. I skipped this part.
Salt and pepper to taste
4- Bread slices
Drain and mash chickpeas, add all the other ingredients except bread and cheddar and mix well.
Top each slice of bread with even amounts of tuna salad, top with a slice or handful of vegan cheddar and broil in the oven for 5 minutes.
I toasted our bread before hand. I’m glad I did. I don’t think it would have been as good if I hadn’t. And my cheese didn’t fully melt.
Broccoli sprouts and avocado. I used both because I had them on hand, but they are not necessary. The addition of them though make this open-faced sandwich into a filling, fulfilling, tasty meal. I served ours with a side of edamame.